Creamy Chicken Cauliflower Risotto

This is a really yummy, "fancy," comfort food that me and my husband LOVED! No dairy, no gluten, Paleo and Whole 30 friendly!

Ingredients:

1 package of Chicken Breast Tenderloins 

1 package of Portabella Mushroom (sliced) 

1/2 Onion chopped

2 cloves Garlic chopped

1 thing of Leaks (sliced)

1 can Coconut Cream 

1 package of Cauliflower Rice

4 slices of bacon (whole 30 approved if need be)  

2 TBS of mustard 

1/4 cup chicken stock

Salt 

Pepper 

Directions:

1. In a fry pan put a little bit of coconut oil (sub EVOO) and fry up the cauliflower rice for 5 min and put aside

2. Keep pan hot, season chicken with salt and pepper. Place in pan and "fry" for 5 min per side and set aside 

3. Place onions, garlic, mushrooms, leaks with oil and saute in a fry pan for about 8-10 minutes. Add in bacon and then add in chicken stock and let simmer for 2 more min. 

4. Now add in coconut cream (just the creamy part) and mustard. Put Chicken back pan with sauce, cover and simmer for 10-12 minutes

5. When finished pour over cauliflower rice!