Chicken Coconut Curry over Cauliflower Rice

Fresh:

1 can full fat coconut milk

Shredded meat from 1 rotisserie chicken (or 2 baked and shredded chicken breasts)

2 medium zucchinis, sliced

1 package cauliflower rice (or 1 head of cauliflower, riced)

1 white onion, finely diced

8 ounces organic mushrooms, sliced

3-4 garlic cloves, minced

2 tablespoons fresh basil, finely chopped

Staple:

1 tablespoon coconut oil

1 tablespoon avocado oil

1 tablespoon curry powder

½ - 1 teaspoon ground turmeric root

2 tablespoons coconut aminos

3 teaspoons salt (to taste; using Natural Redmond Real Salt)

2 teaspoons freshly ground black pepper (to taste)

‍_{Free-range organic meat and organic non-gmo veggies are linked where available}