INGREDIENTS
2 tbsp olive or coconut oil or 1 tbsp ghee
1 shallot, diced
4 cloves garlic, minced
2 tbsp Italian seasoning
1 tsp sea salt
1 tsp pepper
4 chicken breasts or chicken thighs
1/4 cup chicken broth
2 tbsp arrowroot (optional)
1 15oz can full fat coconut milk
1/2 cup sun dried tomatoes
1 1/2 Tbsp nutritional yeast (optional)
3 cups spinach
Chopped parsley
INSTRUCTIONS
1. Season the chicken with salt, pepper, and Italian seasoning. In a large skillet add the oil or ghee and cook the chicken on medium-high heat for 3-5 minutes on each side or until browned. Remove chicken and set aside on a plate. Lower heat to medium.
2. While the chicken is cooking, whisk together chicken broth and arrowroot is using arrow root
3. Add additional oil or ghee if necessary and cook the shallots over medium heat until soft, then stir in the garlic and cook another 45 seconds.
4. Add coconut milk, chicken broth, sun dried tomatoes, and yeast to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
5. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for about 5 minutes, or until the chicken is fully cooked.
6. When the chicken is almost finished, add in the spinach. You might have to add it in in batches. Stir the spinach in until wilted.
7. Serve with pasta, vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with chopped parsley.
credit: IG @mealssheeats