Sun-dried Tomato Chicken

Ingredients

• 0.75 lbs (340 g) boneless, skinless chicken thighs, fat trimmed
• 1 tbsp (14 g) avocado oil
• Salt and pepper to taste
• 1/4 tbsp (2.5 g) garlic powder
• 1/2 (27 g) cup sun-dried tomatoes, chopped
• 1 cup (250 g) bone broth
• 1/2 cup (113 g) full fat coconut milk (half cream on top)
• 2 tbsp (8 g) fresh parsley, chopped
• 3 stalks green onions, chopped
• 2 cups (200 g) cooked cauliflower rice

Directions

1. In a medium skillet heat avocado oil over medium heat.
2. Season chicken breasts with salt, pepper, and garlic powder, and add to skillet.
3. Cook until well browned on one side, approximately 8 minutes, then flip.
4. Add sun-dried tomatoes, bone broth, and coconut milk to the skillet. Cook 8-10 minutes or until chicken is cooked through. Remove from heat and mix in parsley and green onion.
5. Allow 3-5 minutes to sit for sauce to thicken, then serve over cauliflower rice.

Servings : 2

Prep Time : 10 minutes

Cooking time: 20 Minutes

Nutrition Info

Calories: 476, Carbohydrate: 17 grams, Protein: 41 grams, Fat: 29 grams