Fit Chic Sun-Dried Tomato Chicken ….
I love comfort foods with the cold wintery weather, but now that New Year’s Goals are in place I want foods that can give me comfort and a healthy body too!
Here is a great recipe that compliments both and can be served over a bed of lettuce as a salad for lunch tomorrow as well! It is simple and effective which is my favorite kind of recipe!
4 free range organic chicken breasts
2 tablespoons almond flour
dash of pepper
2 tablespoons olive oil
2 tablespoons minced garlic
1/4 cup of sun dried tomatoes
1 cup sliced mushrooms
1½ cups full fat coconut milk
1 tablespoon of coconut flour
⅓ cup fresh grated Parmesan cheese(for non dairy omit or use mozzarella almond or vegan cheese)
2 tablespoons basil
1 tsp of thyme
1 tsp of cilantro
In a shallow bowl place flour. Season the chicken and pepper; dredge in the flour mixture; shake off excess and set aside.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Fry the chicken in batches until golden on each side, cooked through with no pink. Place on a plate
Next add 1 tablespoon of oil to the skillet; sauté the garlic for about a minute. Add the sun dried tomatoes and mushrooms; Cook until mushrooms are softened.
Reduce heat to low-medium heat, add the coconut milk and bring to a boil, stirring occasionally. Season with thyme, cilantro, and basil.
Add the coconut flour and continue to simmer while quickly stirring the mixture through until the sauce thickens (if it is not thickening add more coconut flour).
Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts trough the sauce. Add the chicken back into the pan and let simmer for 15 20 minutes over low heat.
Serve over Zucchini noodles, spaghetti squash, or miracle noodles.
The O-Board Says…
A. Front Squats
*10 Passthru’s after ea set*
5 Front Squats
Rest 30 seconds
Posted By: Annie