Healthy Recipe | Creamy Tomato Artichoke Chicken (Whole30, Paleo, Dairy Free)

Creamy Tomato Artichoke Chicken (Whole30, Paleo, Dairy Free)


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
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Instructions:
  • 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.
  • 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.
  • 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.
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  • For Full Instruction: 40aprons.com

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