Ingredients:

• 1 tbsp Avocado Oil 
• 2 Medium Chicken Breasts – Boneless and Skinless
• 3 Large Potatoes – Peeled and Cubed
• 1 yellow onion – diced
• 3 cloves garlic garlic – minced
• 2 Chicken Bouillon Cubes
• 3 Pinches Celtic Sea Salt
• 1/2 tsp Freshly Ground Black Pepper
• 1/2 tsp Poultry Seasoning
• 1 tsp Everything Bagel Seasoning

Directions:

1. Place Chicken in a medium size pot, add the bouillon cubes and enough water to completely cover the chicken.
2. Bring to a boil over medium high heat and continue until Chicken is fully cooked – approximately 15 -18 minutes.
3. Save the broth. Remove the Chicken and shred using 2 forks.
4. Heat Avocado oil in a large skillet or dutch oven over medium-high heat.
5. Add in the onion, and cook until translucent, about 3-4 minutes.
6. Stir in garlic and poultry seasoning.
7. Add shredded Chicken, cubed potatoes and 1/4 cup of the broth reserved from boiling chicken, cover and cook over medium heat until the water has evaporated, about 7 minutes. Stirring frequently.
8. Remove lid add in another 1/4 cup of the chicken broth and bring to a boil. Continue cooking while stirring frequently until potatoes are soft and begin to brown.
9. Add salt to taste and serve.

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