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Creamy Sun-Dried Tomato Skillet Chicken

Trying to eat healthy but not finding anything that looks or sounds appetizing?! Try this recipe and I PROMISE it will change your life!! No seriously, TRY IT!

This recipe is straight up life changing ya’ll! We started eating paleo a couple years ago due to some help issues that my little girl was having. Little did we know, it would change our life so much and become our new lifestyle. Sure it’s hard sometimes with not being able to eat dairy, or grain etc, but is it worth it? Completely. However, …that isn’t to say we don’t cheat here and there sometimes because, ya know, YOLO. Haha.

Ok ok, I’ll stop rambling. I hope you all love this recipe as much as I do! My dad even told me it not only was “Excellent!” but that it was also a “Restaurant grade meal”. Haha. So, here you go…


Creamy Sun-Dried Tomato Skillet Chicken

PREP TIME: 5 minutes

TOTAL TIME TO COOK: 20-25 minutes (depending on your chicken)

SERVES 4

INGREDIENTS:

-1 TBSP. OLIVE OIL

-4 LARGE CHICKEN BREASTS (I cut mine into strips because they cooked faster)

-1/4 C. CHICKEN BROTH

-2 CLOVES MINCED GARLIC

-1 TBSP. OF AREOWROOT FLOUR OR 1/4 TSP. OF XANTHUM GUM ( I used xanthum gum because I don’t like the flavor of arrowroot flour)

-1/2 C. FULL FAT COCONUT MILK (I use the Goya brand)

-1/2 C. DRAINED (IF IN OIL) SUN DRIED TOMATOES

-1/2 C. CHOPPED FRESH BASIL

-SEA SALT TO TASTE

-PEPPER TO TASTE

Side note: This recipe is not doubled, but I would double everything but the chicken to have extra sauce for dipping. We all know that’s the best part!!

DIRECTIONS:

1. Season chicken on both sides with sea salt and pepper.

2. Heat oil in a large skillet over medium heat and sear both sides of chicken for about 3 minutes on each side. When chicken is done, set aside and cover to keep warm.

3. In a small bowl, vigorously beat the arrowroot flour or xanthum gum with the chicken broth. (Sprinkle it evenly on top of broth to ensure no clumping and then whisk it quickly.)

4. Add the minced garlic to the skillet and let simmer for 30 seconds. Then add the chicken broth mixture along with the basil and sun-dried tomatoes, and coconut milk. Increase the heat to lite boil then reduce to a simmer for about 3 minutes.

5. Add the chicken back into the skillet and cook for 1-2 minutes. Spook the mixture over top of the chicken and serve.

**(Recipe found at http://www.wholesomeyum.com)

This recipe would be great over zucchini noodles, over quinoa, or even just by itself. If you try this recipe, please let me know how you like it!

I can’t imagine anyone not liking this meal. It’s sooo good! Bon appétit!

Yours truly,

Rachael

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