Basil and Tomato Chicken

by | Jun 2, 2019

Ingredients

  • 1 pound chicken organic chicken thighs (you can use breasts!)
  • 1/2 yellow onion
  • 1 tablespoon coconut oil
  • 1/2 teaspoon arrowroot powder
  • 1/3 cup cold water
  • 1/2 cup canned coconut milk
  • 1 cup cherry tomatoes, sliced in half
  • 2 cups organic spinach

For the pesto

  • 3 garlic cloves
  • 2 tablespoons sunflower seeds
  • 1 tablespoon nutritional yeast
  • Salt & Pepper
  • 1 cup basil leaves
  • 2 tablespoons avocado oil

Directions

  1. Prepare the pesto: place everything in a food processor. Pulse until mixed well.
  2. Heat the coconut oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.
  3. Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes. Until cooked through.
  4. In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer.
  5. Add the sliced cherry tomatoes and spinach. Allow to simmer for 1-2 more minutes, until tomatoes are warmed, spinach is wilted, and split into your 4 servings.
  6. Serve over zoodles or spiralized sweet potatoes or rice or whatever fits YOUR macros!
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