Dinner.Sun-Dried Tomato Chicken
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
Servings 02
1.5 cup [339 g] Boneless Skinless Chicken Thighs (raw)
1 tbsp [14 g] Avocado Oil
1 dash [0.4 g] Salt
1 dash [0.1 g] Black Pepper
0.25 tbsp [2.1 g] Garlic Powder
0.5 cup [27 g] Sun-Dried Tomatoes (Chopped)
1 cup [240 g] Beef Bone Broth
0.5 cup [113 g] Coconut Milk
0.25 cup [15 g] Parsley
3 stalk [45 g] Green Onions (Chopped)
2 cup [200 g] Riced Cauliflower (Cooked)
Nutrition Per serving
Energy 457 kcal
Fat 26.1 g
Carbs 16.2 g
Protein 43.9 g
Fiber 5.2 g
Sugar 8.7 g
Directions
01
In a medium skillet heat avocado oil over medium heat.
02
Season chicken breasts with salt, pepper, and garlic powder, and add to skillet.
03
Cook until well browned on one side, approximately 8 minutes, then flip.
04
Add sun-dried tomatoes, bone broth, and coconut milk to the skillet. Cook 8-10minutes or until chicken is cooked through. Remove from heat and mix in parsley and green onion.
05
Allow 3-5 minutes to sit for sauce to thicken, then serve over cauliflower rice.