DAIRY-FREE MARRY ME CHICKEN
This easy, saucy, one-skillet chicken recipe is one to add to your "favorite weeknight dinners" list! It's packed full of flavor and certainly lives up to its name ;)
Servings: 4
Ingredients
- 1 ½ pounds chicken breasts
- 2 tablespoons avocado oil
- 3 cloves garlic, minced
- 1 13.5-ounce can full-fat coconut milk
- ½ cup chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ¾ cup sun-dried tomatoes, roughly chopped
- 3 tablespoons nutritional yeast
- Salt and pepper to season
- 1 tablespoon arrowroot starch + a few tablespoons of chicken broth
- ½ cup fresh basil, julienned + more for garnishing
Instructions
- Season the chicken breasts on both sides with salt and pepper.
- Heat avocado oil in a large skillet over medium high heat.
- Sear the chicken on both sides for 3-4 minutes per side then remove from the pan and set aside.
- Turn the heat to medium-low and add a drizzle more of avocado oil.
- Add the garlic to the oil and cook for about 30 seconds until fragrant.
- Add the coconut milk, stirring to deglaze the pan of any bits that have hardened.
- Add the chicken broth, sun-dried tomatoes, nutritional yeast, oregano, and crushed red pepper and stir.
- Bring to a simmer then add the chicken back to the pan.
- Cover and cook for 15 minutes at a simmer.
- Make a slurry mixture by whisking the arrowroot starch with a few tbsp of chicken broth until no lumps remain.
- Once the chicken has finished cooking, move the chicken to the perimeter of the dish and whisk in the slurry mixture.
- Remove from heat and stir in the basil.
- Serve with more basil to garnish and ENJOY!
Nutrition
Calories: 346kcal | Carbohydrates: 17g | Protein: 42g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 333mg | Potassium: 1484mg | Fiber: 4g | Sugar: 8g | Vitamin A: 473IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 3mg