Whole30 Marry Me Chicken (Printable Version)
# What You’ll Need:
01 -
2 tablespoons olive oil or avocado oil
02 -
1.5 pounds boneless skinless chicken breast
03 -
2 teaspoons garlic salt or salt, divided
04 -
1/2 teaspoon black pepper
05 -
1 tablespoon minced garlic
06 -
1 13 oz can unsweetened coconut cream, chilled; solid part only
07 -
1 cup chicken broth
08 -
1/4 cup nutritional yeast
09 -
1 teaspoon dried oregano
10 -
1-2 tablespoons potato starch or arrowroot starch or flour
11 -
1/3 cup sun-dried tomatoes, drained, blotted dry, and chopped
12 -
Fresh basil, chopped (optional, for topping)
# Steps to Follow:
01 -
In a large skillet, heat olive oil over medium heat. Once hot, add chicken breasts and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for 5-7 minutes until golden brown and cooked through. Add minced garlic in the last minute of cooking until just fragrant.
02 -
Whisk together chicken broth, nutritional yeast, dried oregano, remaining 1 teaspoon salt, and 1 tablespoon of starch in a medium mixing bowl.
03 -
Drain, blot dry, and chop sun-dried tomatoes. Ensure to blot off any excess oil to avoid an oily dish.
04 -
Add sun-dried tomatoes to the skillet with the cooked chicken. Stir to combine.
05 -
Add only the solid white part of the chilled coconut cream to the skillet. Mix until melted.
06 -
Add the prepared chicken broth mixture to the skillet. Bring to a boil and simmer until the sauce thickens, about 5 minutes, or to your desired consistency.
07 -
If the sauce is too thin, mix 1 tablespoon starch with 1 tablespoon broth, then add to the skillet and cook until thickened. If too thick, add 1/4-1/2 cup extra chicken broth.
08 -
Adjust salt to taste and serve over steamed cauliflower rice or alongside your preferred vegetables for a complete meal.
# Additional Notes:
01 -
Be sure to blot the oil off the sun-dried tomatoes thoroughly to avoid an overly oily dish.