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Healthy Marry Me Chicken (Dairy Free, Paleo)

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Juicy, golden chicken breasts are simmered in a luxurious dairy-free cream sauce with sweet tangy sun-dried tomatoes, garlic, Italian spices and kale.

Ingredients

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  • 1/4 cup cashew pieces
  • 1 cup water, for blending the cashews to make cashew cream
  • 1 ½ pounds boneless skinless chicken breasts, sliced in half to make thin cutlets
  • 1 teaspoon Italian seasoning 
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 3 Tablespoons extra virgin olive oil (use some of the oil from the sundried tomatoes for extra flavor)
  • 1/3 cup finely chopped yellow onion
  • 4 garlic cloves minced
  • 1/2 cup sun-dried tomatoes in olive oil, sliced into strips
  • 5 ounces baby kale, coarsely chopped
  • 1/2 cup stock or water
  • 1 Tablespoon nutritional yeast 
  • fresh basil leaves, cut into chiffonade  (optional)

Instructions

  1. Start by soaking the cashews in boiling water for 10-15 minutes while you prepare the other ingredients.
  2. Season both sides of each chicken cutlet with Italian seasoning, salt, and pepper.
  3. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
  4. In the same skillet, add the remaining tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
  5. While the onions are cooking, drain and rinse the cashews and blend with 1 cup fresh water for 3 minutes. This is your cashew cream. Set aside.
  6. Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
  7. Add the kale and saute for 2-3 minutes until until just starting to wilt. Use tongs to mix in the kale. It might seem like a lot, but it will reduce once wilted.
  8. Add the cashew cream, stock, and nutritional yeast, stir together, and bring to a simmer.
  9. Return the chicken back to the skillet, cook until heated through, about 2 minutes. It will thicken as it cools.
  10. Serve topped with basil (optional)

Equipment