Creamy Tomato Artichoke Chicken
Ingredients
The chicken
-
4
medium
boneless, skinless chicken breasts
The seasoning
-
4
teaspoons
avocado oil
-
2
teaspoons
dried basil
-
2
teaspoons
salt
-
¼
teaspoon
black pepper
-
2
cloves
garlic
The sauce
-
1
14.5-ounce can
crushed tomatoes
-
1
14-ounce can
artichoke hearts
-
½
cup
coconut cream
For garnish
-
to taste
chopped fresh parsley or basil
Instructions
- 1. Pat the chicken dry with paper towels.
- 2. Mix the dried basil, salt, and black pepper in a small bowl and season the chicken.
- 3. Heat avocado oil in a skillet over medium-high heat.
- 4. Cook the chicken for about 8 minutes on one side until golden, then flip and cook for another 3 minutes until cooked through.
- 5. Remove the chicken and let it rest.
- 6. In the same skillet, add more oil and sauté the minced garlic until fragrant.
- 7. Add the crushed tomatoes, artichoke hearts, and coconut cream, stirring until combined and simmer for about 5 minutes.
- 8. Return the chicken to the skillet, spoon sauce over it, and warm through before serving.
Nutrition Facts (estimated)
Servings
4
Calories
478
Total fat
29g
Total carbohydrates
15g
Total protein
40g
Sodium
1875mg
Cholesterol
109mg
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