Quick and easy weeknight dinner, serve over your favorite organic gluten free spaghetti, linguine or zoodles. Adapted from an Allergy Awesomeness recipe. This recipe is Gluten Free & Dairy Free.
1 lb skinless boneless chicken thighs, sliced into 1” thick strips
2 Tbsp. oil from the organic sun-dried tomatoes w/ herbs jar
1 can full fat organic coconut milk
1c organic chicken broth (can use organic chicken bouillon)
1/4 tsp organic onion powder
1 tsp organic Italian seasoning
1 c chopped organic kale (or more if you like kale)
1/2c chopped organic sun-dried tomatoes w/ herbs, diced
Himalayan salt & organic black pepper to taste
Optional ingredient add-ins:
1/2c chopped marinated or grilled artichoke hearts
4 slices of cooked and crumbled nitrate free bacon (either add in with the chicken or reserve as a topping)
1c organic baby spinach (replacement for kale)
From the sun-dried tomato jar measure out 2 Tbsp of oil. Heat in a large skillet over medium heat.
Add sliced chicken, salt & pepper to taste and cook for 5 minutes on each side until chicken is lightly browned. Remove chicken & set aside.
Add in coconut milk, chicken broth, onion powder, Italian seasoning & additional sea salt and pepper (to taste) to skillet and heat on medium high. Allow sauce to somewhat thicken.
Reduce heat to low and add in kale (or spinach), sun-dried tomatoes, chicken & (other optional ingredients).
Simmer in sauce until kale has wilted and everything has heated through. Make sure chicken is thoroughly cooked.
Serve over your favorite organic gluten free pasta or zoodles.