Whole30 Turmeric Chicken & Golden Beet Stew

Instructions:

In a Dutch oven or large pot, warm the oil over medium heat. Add the red onion and saute until soft, about 10 minutes. Add the garlic and rosemary and saute until fragrant, one minute more. Add the turmeric, chili flakes, and broth. Bring to a simmer and season with salt. Add the chicken breasts, cover the pot, and reduce heat to very low. Poach the chicken until just cooked through, about 15 minutes, then remove and cool.

While the chicken is cooling, return the broth to a simmer. Add the beets and simmer until tender, about 10 minutes. When the chicken is cool enough to handle, shred and return to pot. Add vinegar, parsley, and mint. Season to taste with salt and pepper.

Ingredients:

2 Tablespoons extra-virgin olive oil, divided

1 small red onion, diced

4 cloves garlic, minced

2 teaspoons chopped fresh rosemary

1/2 teaspoon ground turmeric

Pinch chili flakes

Sea salt and freshly ground black pepper, to taste

2 cups chicken stock

2 boneless skinless chicken breasts (about 1 1/2 pounds)

2 medium golden beets, peeled and diced

1 Tablespoon sherry or red wine vinegar

1/4 cup chopped Italian parsley

2 Tablespoons chopped fresh mint