You had me at Creamy! I'm usually a "use heavy cream" kinda gal when it comes to wanting to add a creamy texture to a dish BUT this dish uses Coconut Milk...an even better creamy-texture-option.
Let's get started...I have a reel posted for this recipe on my Instagram, so check it out when you can.
For this recipe, you will need:
1 pack of Chicken Tenders (mine are from Costco, so about 8 of them)
1 can Coconut Milk
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Italian Seasoning
3 Cloves chopped Garlic
1/4 cup chopped onion
1 Cup Baby Spinach
1 cup Chicken Stock
1/4 Cup Sun Dried Tomatoes
2 sprays of Avocado Oil
1. Marinate the Chicken Tender with the salt, pepper, paprika, Italian seasoning and garlic powder - Let it sit for about 15 minutes
2. Heat up a large skillet and spray it with the oil
3. Add the chicken tenders in and sear them on both sides 2-3 minutes each side - Remove from pan
4. To the same pan, add in the garlic and onions and let it sautee for about 30 seconds
5. Add in the broth and deglaze the pan, simmer for a minute before adding the Spinach
6. Cook until the spinach has condensed, then add the chicken back to the pan
7. Last, add the sundried tomatoes and Coconut Milk
8. Let it simmer for about 10 -12 minutes until the chicken is cooked through
Serve with Steamed Cauliflower Rice
xoxo
jo
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