Are you sick of all the Thanksgiving content yet? Starting to figure out what you're cooking for the REST of the week aside from turkey leftovers? This one is easy with minimal clean-up and not to mention healthy.
Using a variety of vegetables, chicken breast and some coconut milk, this dish transforms into a sweet and savory, saucy chicken dinner that was delicious over rice, noodles and cauliflower rice. Not to mention made quite a bit if those relatives haven't left yet ;)
We're actually packing up this Thanksgiving and heading to Florida. As new parents to a kindergartener, we kind of forgot that we are supposed to plan trips now around her "breaks." Well, flights on the rest of the breaks were going to cost $900 or more a piece. So we quickly decided to leave for Thanksgiving and fit in a vacation since we haven't had a family trip in a few years thanks to COVID. That said, I'm a little envious of all those delicious turkey posts I keep seeing on Instagram, but then I remember that instead of hosting and cooking the entire day (which I usually enjoy), my butt is going to be sitting in the sand playing with the kids on the beach and going out for Tapas that night. AND I CAN'T WAIT :)
Our family has had an extremely challenging year so the idea of getting away, just the 5 of us, sounds like a slice of heaven. BUT, just because that's what we're up to for Thanksgiving doesn't mean others are, therefore I should share this super healthy and delicious chicken dinner I whipped up recently.
After a super heavy meal like Thanksgiving, my body tends to crave vegetables. And fortunately, this dish will check that box. Kale, mushrooms, leeks, carrots and some sherry mixed with coconut milk makes this decadent sauce I did think about drinking. Don't worry I didn't. But, I can't say the thought didn't cross my mind.
Plus, it's Paleo, made in one pan, and makes a big batch! All around wins.
How to Make It:
Paleo vs. Non-Paleo:
I used Arrowroot Powder as my thickener in this. You could easily use cornstarch. It's all about preference!
Kale vs. Spinach:
I'm a big fan of use what you have. My favorite is Dinosaur Kale aka Lacticano Kale, but your choice!
Cream vs. Coconut Milk:
Again, use what you have. I almost always have Coconut Milk on hand whereas I don't typically stock heavy cream in my fridge. If you use a milk-based product though, ensure the heat doesn't get too hot so that the sauce doesn't separate.
Now, onto the actual how-to. I cut the chicken breasts in half long-ways so that they cook through easier and also I can get a better crisp on the chicken. Adding oil to the pan, place the chicken breasts in once the oil is hot and salt and pepper. Cook for about 4-5 minutes until it begins to brown, flip, salt and pepper and repeat.
I used my Lodge Dutch Oven, liked here, for this. It's huge and allows for a lot of extras and lots of sauce so overall, it's a great choice. A cast iron pan or even a large sauté pan would work just fine though!
After my chicken is browned up and partially cooked through, I removed the chicken and set it aside and added in my chopped vegetables.
This uses a ton of vegetables! So many recipes skimp on the veggies, and I just don't understand why. Garlic, onions, leeks, mushrooms and carrots are a beautiful combination. Best to go big or go home when it comes to them. Gives you fiber, adds density and volume, plus the flavor combo is fantastic.
Cook these up and then add in the Kale to let it wilt. Add the seasonings as well as the cornstarch or arrowroot powder. Let it cook a bit, around 2 minutes, stirring to ensure it's well-coated. Next, add in the sherry and broth. Scrape up the brown bits to make sure you get all that delicious flavor into the sauce.
Add your chicken back in as well as the coconut milk, cover and cook for another 20 minutes to make sure everything is cooked through.
Remove from the heat and sprinkle with red chili pepper flakes and fresh parsley if desired.
This goes best served over rice, cauliflower rice or spaghetti. The sauce is so good! Lightly sweet from the coconut milk, with a touch of heat and tons of flavor from the combinations of the vegetables.
Enjoy!
Comments