Creamy Tomato Artichoke Chicken (Whole30, Paleo)


Creamy Tomato Artichoke Chicken (Whole30, Paleo)

Ingredients

  • 4 tsp. avocado oil divided
  • 4 evenly sized chicken breasts
  • 2 tsp. dried basil divided
  • 2 tsp. salt divided
  • 1/4 tsp. ground black pepper
  • 2 cloves garlic minced
  • 1 14.5-ounce can crushed tomatoes
  • 1 14-ounce can artichoke hearts drained
  • 1/2 cup coconut cream just the solid white part of a can of coconut milk or cream
  • fresh parsley or basil chopped, for garnish

Instructions

  1. Heat 2 tsp. avocado oil in a large skillet over medium-high heat. In a small bowl, combine 1 tsp. dried basil, 1 tsp. salt, and 1/4 tsp. black pepper. Season both sides of chicken breasts with seasoning mixture.
  2. Transfer chicken breasts to skillet and cook without moving, about 8 minutes, or until bottom is golden brown and releases easily. Flip and cook about 3 more minutes or until cooked through. Internal temperature should be about 161-162º F. Transfer cooked chicken breasts to a plate.
  3. Let skillet rest a couple minutes then return to stove. Heat 2 tsp. avocado oil over medium-low heat. Add garlic and sauté, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and stir to combine well and incorporate coconut cream. Bring mixture to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Garnish with chopped fresh parsley or basil, if desired.

This article adapted from this site

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