CREAMY SUN-DRIED TOMATO SKILLET CHICKEN (AKA DAIRY-FREE “MARRY M

CREAMY SUN-DRIED TOMATO SKILLET CHICKEN (AKA DAIRY-FREE “MARRY ME CHICKEN”)✨ This easy, saucy, one-skillet chicken recipe is one to add to your “favorite weeknight dinners” list! We’ve eaten it for 4 meals in the last week and I’m nowhere near tired of it! It’s packed full of flavor and I can’t wait for you to try it🙌🏻 Ingredients: 1.5 lbs chicken breasts 2 tbsp avocado oil 3 cloves garlic, minced 1 can full fat coconut milk 1/2 cup chicken broth 1 tsp dried oregano 1/2 tsp crushed red pepper flakes 3/4 cup sun-dried tomatoes, roughly chopped 3 tbsp nutritional yeast salt and pepper to season 1 tbsp arrowroot starch + a few tbsp of chicken broth 1/2 cup fresh basil, julienned + more for garnishing Directions: 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 (being careful not to move them while they sear) then remove from pan and set aside Turn the heat to medium-low and add a drizzle more avocado oil Add the garlic to the oil (I like to keep the garlic together here and stir it often to keep it from burning) 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 and 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 not 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! Follow for more simple, healthy recipes! . .

Good

% Daily Values based on a 2,000 calorie diet