Creamy Fire Roasted Chicken Skillet
Makes 4 standard servings
1 lb boneless skinless chicken breasts or thighs
2 cans fire roasted tomatoes (drained)- sugar free
1 small onion, sliced
1 T arrowroot flour
2T cold water
1/2 cup tomato sauce- sugar free
1/2 cup full fat canned coconut milk
1/2 cup chicken broth
3 cloves garlic, minced
1 T olive oil
2 handfuls fresh spinach
4 basil leaves, rolled and thinly sliced
Sea salt and black pepper to taste
Heat a skillet with 1 T of olive oil over medium high heat.
Season chicken on both sides with salt and pepper. Add the chicken to a hot skillet. Brown and cook on each side 4-5 mins. Once the chicken is cooked though, remove from the skillet.
Add the garlic and the onions to the hot skillet. Sprinkle with a pinch of salt. Stir and cook together for 2 to 3 minutes.
To the onions and garlic, add the tomato sauce, fire roasted tomatoes, coconut milk and chicken broth. Mix together and bring to a simmer. Taste and add more salt and pepper to your taste. Once it is bubbling, add the arrowroot mixed with the cold water- whisk until thickened. Stir in the spinach and cook until wilted- place the cooked chicken back into the skillet and allow to simmer together for just a minute. Top with fresh chopped basil.
Serve over steamed cauliflower rice.
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