Description
A delightful weeknight meal that combines rich flavors and satisfying textures, transforming simple chicken into an irresistible feast.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1.5 pounds boneless skinless chicken breast (cut into 1-inch cubes)
- 2 teaspoons garlic salt (or salt, divided)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh minced garlic
- 1 13.66-ounce can full-fat unsweetened canned coconut cream (chilled; solid part only)
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- 1-2 tablespoons arrowroot or potato starch
- 1 8-ounce jar sun-dried tomatoes (drained, blotted dry, and chopped, about a 1/3 cup chopped)
- 0.5 ounces fresh basil (optional but recommended)
Instructions
- Heat the olive oil over medium heat in a large skillet.
- Add the cubed chicken breasts, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and cook for 5-7 minutes until golden brown.
- In the final minute, add the minced garlic until fragrant.
- In a mixing bowl, whisk together chicken broth, nutritional yeast, dried oregano, and remaining salt.
- Prepare sun-dried tomatoes by draining, blotting, and chopping them finely.
- Add chopped sun-dried tomatoes to the skillet and stir in chilled coconut cream.
- Pour in the chicken broth mixture, bring sauce to a boil, then reduce heat and simmer for 5 minutes until thickened.
- Adjust consistency with starch or additional broth to desired thickness.
- Serve Whole30 Marry Me Chicken over steamed cauliflower rice or with vegetables.
Notes
For a creamier sauce, ensure to use only the solid part of the chilled coconut cream. Adjust seasonings and starch as preferred.
