Creamy Sundried Tomato Chicken (Paleo/Keto/Dairy Free)

PALEO/GLUTEN FREE/DAIRY FREE/KETO/10 WEEK CHALLENGE APPROVED/
WEIGHT LOSS FRIENDLY/MEAL PREP FRIENDLY/WORKPLACE FRIENDLY

So yeah, clearly as above, this recipe ticks ALL of the boxes! I’m a huge fan of sundried tomatoes and when you pair them with a creamy sauce, chicken and basil then you know it’s going to be delicious.

Sometimes it can be hard to find sundried tomatoes that aren’t packed in crap oil. I found these ones in my local supermarket which are ‘semi-dry’ and not packed in oil at all. They’re just the semi-dry tomatoes (and are exactly the same as sundried haha) that are vacuum packed. They were alongside the other sundried tomatoes and pretty much the same price. You can also probably find them at your local organic store!

This recipe reheats like a dream too so is perfect for meal prepping or taking to work. It can also be frozen! The coconut cream makes it feel so rich and creamy with none of those after effects of bloating that dairy can cause.

I serve this on cauliflower mash but you could have it with whatever mash you like, or for another lower carb option you could make zucchini noodles.

Don’t forget to tag me in your creations – @elorahh and #theshrinkingviolet – I LOVE seeing what you create!

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Print Recipe

Creamy Sundried Tomato Chicken

Course

Main Dish, Mains

Servings

People generously

Ingredients

Sundried Tomato Chicken

• 800 grams chicken breasts left whole or cut into strips
• salt & pepper
• 1 Onion diced
• 3 cloves garlic crushed and minced
• 1/4 cup chicken broth
• 1 can Coconut Cream
• 1/2 cup sundried tomatoes drained and rinsed if packed in oil
• 1/2 cup fresh basil chopped + extra for garnish

Cauliflower Mash

• 1 head cauliflower chopped roughly (can include stalk)
• 4 tbsp homemade mayo or butter if not dairy free
• salt & pepper

Course Main Dish, Mains Servings People generously Ingredients Sundried Tomato Chicken 800 grams chicken breasts left whole or cut into strips salt & pepper 1 Onion diced 3 cloves garlic crushed and minced 1/4 cup chicken broth 1 can Coconut Cream 1/2 cup sundried tomatoes drained and rinsed if packed in oil 1/2 cup fresh basil chopped + extra for garnish Cauliflower Mash 1 head cauliflower chopped roughly (can include stalk) 4 tbsp homemade mayo or butter if not dairy free salt & pepper

Instructions

1. Heat a pan with your cooking fat of choice over a medium high heat. Season your chicken breasts generously with salt and pepper then add to the hot pan to brown each side.
2. Once browned, add your onions and garlic and stir for 2-3 minutes. You may need to add more cooking fat if the pan is a little dry.
3. When the onions are softened, add chicken stock, coconut cream, sundried tomatoes and fresh basil. Bring to a boil, then reduce the heat to simmer for around 10-15 minutes whilst the chicken finishes cooking.
4. Meanwhile, steam your cauliflower for around 8 minutes until tender. Add to a food processor with your homemade mayo (or butter), salt, pepper and around 6-8 tbsp of the cooking water used from cooking the cauliflower. Blend until smooth.
5. Distribute your cauliflower 'mash' between 4 bowls, and spoon your chicken over top. Add any remaining sauce across the bowls, garnish with freshly torn basil and enjoy!

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