This dish is full of flavor. The coconut cream works as a great alternative to regular cream while the chicken, tomatoes, squash and onions bring additional fiber and nutrients. One skillet meal that your family will love.
Ingredients:
- 4 small chicken breasts, boneless, skinless
- sea salt and pepper to taste
- 1/4 cup almond or coconut flour
- 2 garlic cloves, minced
- 1 small yellow onion, sliced
- 1/2 lb. button mushrooms, chopped
- 4 small yellow squash, chopped bite-size
- 2 Tbsp olive oil + 1 tsp olive oil
- 1/2 cup low sodium chicken broth
- 1/2 cup coconut cream
- 2 cups fresh baby spinach
- Chopped parsley, for garnish
Instructions
- Heat 2 Tbsp oil in a large skillet over medium-high. Salt and pepper each side of the chicken breasts and dredge in the almond flour, pressing lightly to coat. Place the chicken breasts in the hot skillet. Cook for 3-4 minutes on each side, or until it is cooked. Remove chicken from the skillet and set aside.
- In the same pan, heat 1 tsp oil then add onions, mushrooms, and squash. Sauté until golden, about 5 minutes. Remove from pan and set aside.
- Turn the heat to medium-low. Add broth & cream. Bring the sauce to a boil and return to medium-low heat. Add spinach, & let the sauce gently bubble for about 3-4 minutes. Slice cooked chicken breasts and add back into the pan along with all of the pre-cooked vegetables. Combine gently, cover and let rest (with the heat off for about 5 minutes.
- Sprinkle with fresh chopped parsley.