serves: 4
cooking time: 45min
-
ingredients
4 chicken breasts
1/2 cup tightly packed slices sun dried tomatoes
100g baby spinach
2 tbs italian seasoning (or mixed herbs)
2 tsp salt
good dose of black pepper
4 large cloves of garlic, diced (but you measure that with your heart)
1 small red onion, finely diced
400ml coconut cream
1/2 cup water
optional1 tsp natural bone broth concentrate
-
method
preheat and season: preheat your oven to 160°c. sprinkle both sides of the chicken breasts with italian herbs and salt.
seal chicken: heat an oven-safe pan or crockpot over medium heat with a little olive oil. seal both sides of the chicken until browned, then remove from the pan.
sauté and combine: in the same pan, sauté the onion and garlic until soft, then add the sundried tomatoes and cook for 1-2 minutes. pour in the coconut cream, water, and bone broth (if using), and add the spinach, cooking until wilted.
bake: return the chicken breasts to the pan, cover with the sauce, place the lid on, and bake in the preheated oven for 30 minutes.
serve: remove the pan from the oven and serve the chicken and sauce over rice or fresh pasta.
-
recipe by @myfoodreligion
Commentaires