Made in one pot and ready in about 30 minutes, this healthy-ish and delicious, Creamy Sun-Dried Tomato Chicken recipe is an easy, comforting side dish that pairs well with everything from a chunk of crusty bread to rice to pasta.
Ingredients
- 3 TBSP butter
- 1 yellow onion
- 4 cloves garlic
- 1/2 inch chunk of ginger
- 2 boneless skinless chicken breasts approx 1 lb
- 1/4 cup olives
- 1/4 cup sun-dried tomatoes
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cayenne OPTIONAL
- 2 TBSP fresh parsley
- 1.5 cups coconut milk or can use 1 cup coconut milk and .5 cup water/vegetable stock
- salt and pepper to taste
Instructions
- Peel and chop the onion, ginger, and garlic.
- Add the butter to a large pan and when it melts, add in the chopped and peeled onion, ginger, and garlic and let sauté about 5 minutes.
- While these 3 ingredients sauté, chop up the chicken breasts into bite-sized pieces.
- Push the onions, ginger, and garlic to the sides of the pan, add in the chopped chicken, and let it sauté until the chicken is no longer raw/pink, flip the pieces over and let them cook, repeat until chicken is fully cooked - about 10–12 minutes.
- While the chicken cooks, chop up the olives and sun-dried tomatoes and add these to the pan along with the smoked paprika, cayenne, and oregano. Stir well and let cook another 5 minutes or so.
- Then add in the coconut milk and stir well. Remove from the heat.
- Season with salt and pepper to taste.
- Chop the parsley and sprinkle it on the Creamy Sun-Dried Tomato Chicken.
- Serve warm with quinoa, rice, pasta, or chunky bread.
Nutrition
Serving: 1g | Calories: 349kcal | Carbohydrates: 8g | Protein: 18g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 216mg | Fiber: 1g | Sugar: 2g
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