As you have already probably worked out for yourself, yes, it is Whole 30 approved and scrumptiously healthy! This was originally called Tuscan Butter Chicken but it wasn't totally appropriate as it's actually ghee that is used, not butter, since it's not W30 compliant. If you have never tried ghee I recommend this brand because it is finger licking good. I don't even miss butter one bit. If you are not doing a Whole 30/ Paleo diet than you can use butter of course. I have made this a few times and once with salmon which was just as yummy. It is good as is or served over rice, cauliflower rice, carrot noodles or even potatoes. When I serve it with rice or carrot noodles, etc... I like to double the sauce so it will drizzle down onto it. Now for the creamy deliciousness...
Tuscan Chicken
4 chicken breasts
2 Tbs olive oil
Sea salt
Fresh cracked pepper
3 Tbs Ghee
3 cloves minced garlic
1 1/2 cups cherry tomatoes, halved
2 cups baby spinach
1/2 cup - 1 cup coconut milk (depending on how much sauce you want)
1/4 cup fresh basil
In a large pan heat olive oil in pan on medium low until shimmery. While it heats up salt and pepper your chicken breasts on both sides. Cook for 9 minutes on first side then flip and cook for an additional 5, remove chicken and set aside.
Add butter to pan and cook until melted, stir in garlic and cook for 1 minute. Add cherry tomatoes and cook for 3 minutes then stir in spinach, generously sprinkle with salt and pepper and cook until wilted. Stir in coconut milk and most of the basil, let simmer for a 2 minutes then add chicken back to the pan and simmer for an additional minute. Sprinkle the remaining basil on top then serve! Let me know how much you loved it!
No comments:
Post a Comment