Creamy Chicken and Squash Made WITHOUT using any DAIRY or GRAINS! (and it’s REAL…

Creamy Chicken and Squash
Made WITHOUT using any DAIRY or GRAINS! (and it’s REALLY GOOD!)
***This is also REALLY great using zucchini instead of yellow squash! 🙂
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I used coconut cream & almond flour in place of the traditional heavy cream & flour.
Serves 4
4 small chicken breasts, boneless, skinless
sea salt and pepper to taste
1/4 cup almond or coconut flour
2 garlic cloves, minced
1 small yellow onion, sliced
1/2 lb. button mushrooms, chopped
4 small yellow squash, or zucchini chopped bite-size
2 Tbsp + 1 tsp coconut, or olive oil
1/2 cup low sodium chicken broth
1/2 cup coconut cream
2 cups fresh baby spinach
Chopped parsley, for garnish
Heat 2 Tbsps oil in a large skillet over medium high. Salt and pepper each side of the chicken breasts and dredge in the almond flour, pressing lightly to coat. Place the chicken breasts in the hot skillet. Cook for 3-4 minutes on each side, or until it is cooked. Remove chicken from the skillet and set aside.
In the same pan, heat 1 tsp oil then add onions, mushrooms, and squash. Saute until golden, about 5 minutes. Remove from pan and set aside.
Turn the heat to medium low. Add broth & cream. Bring the sauce to a boil and return to medium low heat. Add spinach, & let the sauce gently bubble for about 3-4 minutes. Slice cooked chicken breasts, and add back into the pan along with all of the pre-cooked veggies. Combine gently, cover and let rest (with the heat off for about 5 minutes.
Sprinkle with fresh chopped parsley.
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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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