Dairy Free Marry Me Chicken

Ingredients

• 1 1/2 lb chicken breast

• salt and pepper, to taste

• 1 tbsp avocado oil

• 3 cloves garlic, minced

• 1 14oz can unsweetened coconut milk

• 1 cup sun-dried tomatoes, roughly chopped

• 1/2 cup chicken broth

• 2 tbsp nutritional yeast

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes

• 1 tbsp arrowroot powder + 2 tbsp chicken broth

• 2 tbsp basil, chiffonaded

Instructions

1. Heat a large pan with a tight-fitting lid over medium heat. Season chicken breasts with salt and pepper.

2. Once the pan is hot, add avocado oil. Sear chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove from the pan.

3. Turn heat down to medium-low. Add garlic, stirring frequently, so that garlic doesn’t burn, until fragrant, about 30 seconds.

4. Pour coconut milk into the pan and scrape up any browned bits from the bottom. Stir in the chicken broth, sun dried tomatoes, nutritional yeast, dried oregano, and red pepper flakes. Bring to a simmer.

5. Return the chicken to the pan, cover, and simmer for 20 minutes, or until the chicken reaches an internal temperature of 165º.

6. Whisk together arrowroot powder and chicken broth to create a slurry. Pour the slurry into the sauce and stir, until the sauce has thickened.

7. Serve with chiffonaded basil.

Serves: 6 Time: 45 minutes  Calories: 319 Protein: 27g Carbs: 4g Fat: 20g