Description
This Creamy Sun-Dried Tomato Chicken recipe is an easy, healthy dinner packed with flavor. Made with tender chicken thighs, a rich sun-dried tomato sauce, and coconut milk, it’s a delicious and anti-inflammatory meal that comes together in just 30 minutes.
Ingredients
Scale
- 0.75 lbs Chicken Thighs (boneless, skinless, fat trimmed)
- 1 tbsp Avocado Oil
- 0.25 tbsp Garlic Powder
- 0.5 cup Sun-Dried Tomatoes (chopped)
- 1 cup Bone Broth
- 0.5 cup Coconut Milk (full-fat)
- 2 tbsp Fresh Parsley (chopped)
- 3 stalks Green Onion (chopped)
- 2 cups Cauliflower Rice (cooked)
- Sea Salt (to taste)
- Black Pepper (to taste)
Instructions
- Heat avocado oil in a medium skillet over medium heat. Season chicken thighs with salt, pepper, and garlic powder. Add to skillet.
- Cook the chicken for about 8 minutes on one side until well browned, then flip.
- Add sun-dried tomatoes, bone broth, and coconut milk to the skillet. Cook an additional 8-10 minutes or until the chicken is fully cooked.
- Remove the skillet from heat and stir in the fresh parsley and green onions. Allow the sauce to thicken for 3-5 minutes.
- Serve over cauliflower rice or any preferred base. Enjoy!
Notes
- If you prefer chicken breasts, feel free to swap them in. Just be sure to check for doneness after 6-8 minutes on each side.
- For a thicker sauce, let the mixture simmer for a few extra minutes.
- Consider adding red pepper flakes for some heat if you enjoy a spicy kick.
- Leftovers can be stored in the fridge for 4-5 days, making this a great meal prep option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 444 kcal
- Sugar: 14g
- Sodium: 340mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 45g
- Cholesterol: 162mg