Dairy Free Tuscan Chicken

Let's Cook

1. Step 1.

    

2. Step 2.

   Prepare shallot and garlic as noted. Place Italian seasoning, sea salt and pepper in a small bowl and mix.

3. Step 3.

   If using chicken breasts, place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. (Skip this step if using chicken thighs)

4. Step 4.

   Heat a large skillet over medium heat and add in avocado oil. Sprinkle both sides of the chicken with the Italian seasoning mix.

5. Step 5.

   Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 4-5 minutes, until a nice brown crust has formed. Flip and cook another 4-5 minutes on the other side, until the chicken is mostly cooked through.

6. Step 6.

   While the chicken is cooking, whisk together chicken broth and arrowroot starch.

7. Step 7.

   Remove chicken from the skillet and set aside.

8. Step 8.

   Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.

9. Step 9.

   Add coconut milk, sun-dried tomatoes and basil to the pan. Give the chicken broth mixture a quick whisk and pour that in as well.

10. Step 10.

    Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.

11. Step 11.

    Add the chicken back to the skillet with the sauce. Cover and turn the heat down to low. Simmer for about 3-4 minutes, or until the chicken is fully cooked.

12. Step 12.

    When the chicken is done, add in the spinach an basil. You might have to add it in batches. Stir the spinach in until wilted.

13. Step 13.

    Serve with cauli rice. Spoon some sauce over everything for serving. Sprinkle with chopped parsley (optional).