CREAMY TOMATO ARTICHOKE CHICKEN ( WHOLE 30 , PALEO )

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This creamy tomato artichoke chicken is absolutely delicious. Whole30, paleo, and dairy-free, the recipe is simple but big on flavor and so dang good! Made with only 7 ingredients, this creamy tomato artichoke chicken is a fantastic paleo or Whole30 dinner, but everyone would love it!

Overlook me; I’m slightly minuscule piece energized. Why? Since this formula is going to be in your week by week turn until the end of time. For the remainder of your life, regardless, until death do you part! It’s that acceptable. Possibly better than your mate. Particularly when s/he who will stay anonymous demands leaving their crates on the front room love seats for no evident explanation

So here’s the way things are looking: I can’t clarify how great this dish is without getting exaggerated. The manner in which the fixings mix together is just great: smooth and rich however splendid thus fulfilling. It’s a basic formula however so perfectly adjusted. With just 7 fixings, all you require is a straightforward side and you’re set! It’s organization commendable yet simple enough to make for your fam on a Tuesday night.

Oh and hey – perfect for fall when you need something a bit richer but not too, too heavy.This creamy tomato artichoke chicken is Whole30, paleo, and dairy free. Make it. You’ll love it.

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
  • fresh parsley or basil chopped, for garnish.

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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