Description
Juicy seasoned chicken is sautéed in one skillet with a creamy, cashew sauce and spinach.
Ingredients
Scale
- 2 tablespoons cashews**
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced, or chicken tenders*
- Celtic sea salt and black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme, divided
- 3 tablespoons olive oil or ghee, divided
- 1 1/2 cup chicken bone broth**
- 1/2 medium onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon nutritional yeast optional, for cheesy flavor
- 6 cups packed baby spinach,
- Celtic sea salt and black pepper to taste
Instructions
- Soak cashews in boiling water for 15-30 minutes.
- Season the chicken on both sides with salt and pepper, garlic powder, onion powder and 1/2 teaspoon dried thyme.
- Chop your onions and garlic, set aside.
- Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons of the oil or ghee to the skillet, once hot add the chicken in a single layer. Cook about 3-4 minutes per side, or until the outside is nicely browned and inside is cooked through.
- While the chicken is cooking, drain and rinse the cashews. Blend with the stock for 2-3 minutes to make cashew milk.
- Remove chicken to a plate and set aside. Wipe the skillet with a paper towel to remove any burnt pieces.
- Lower the heat and add the remaining oil. Add the onions and cook until translucent,
3-4 minutes. Add the garlic and remaining 1/2 teaspoon thyme and cook another 45-60 seconds. - Add the cashew milk and lemon juice. Stir in nutritional yeast if using. Mix well to combine and cook for 1-2 minutes until slightly thickened.
- Stir in the spinach and cook just until it wilts, 1-2 minutes.
- Taste the sauce and season with salt and pepper.
- Return the cooked chicken back to the skillet and let simmer for one minute to heat through, remove from heat and serve immediately.
- Serve with cauliflower rice if desired.
- Store leftovers in the refrigerator for up to 3 days.
Equipment
Notes
**For AIP leave out the cashews. Use 1 cup coconut milk and 1/4 cup bone broth.
Thighs can also be used, cook for 5-6 minutes on each side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Saute
- Cuisine: Paleo, Gluten Free, Dairy Free, Keto, Whole30