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Whole30 Marry Me Chicken

A creamy, flavorful chicken dish perfect for a Whole30 diet, featuring sun-dried tomatoes and coconut cream for richness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tablespoons olive oil (or avocado oil)
  • 1.5 pounds boneless skinless chicken breast (cut into 1" cubes)
  • 2 teaspoons garlic salt (or salt, divided)
  • 0.5 teaspoon black pepper
  • 1 tablespoon fresh minced garlic
  • 13 ounces full-fat unsweetened canned coconut cream (chilled; solid part only)
  • 1 cup chicken broth
  • 0.25 cup nutritional yeast
  • 1 teaspoon dried oregano
  • 1-2 tablespoons arrowroot or potato starch
  • 1/3 cup sun-dried tomatoes (drained, blotted dry, and chopped) from an 8oz can
  • 0.5 ounces fresh basil (optional but recommended)

Method
 

  1. Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, adding garlic in the last minute.
  2. Whisk together chicken broth, nutritional yeast, oregano, remaining salt, and 1 tablespoon starch to make the sauce.
  3. Chop sun-dried tomatoes and set aside. Add cooked chicken and sun-dried tomatoes to the skillet.
  4. Add the solid coconut cream to the skillet, then pour in the broth mixture. Bring to a boil and simmer until thickened, adding more starch or broth as needed.
  5. Adjust seasoning with salt, then serve with veggies or over cauliflower rice.

Notes

Ensure coconut cream is chilled and solid before use for best results.