This recipe makes a generous amount of sauce which allows for the extra to be used on roasted vegetables or spaghetti squash. Using full fat coconut milk gives this dish the creamy consistency that usually results from using dairy. This is a dish that makes great leftovers because the flavors seems to blend even more overnight in the refrigerator.
This dish is comforting and warms you from the inside. It's perfect for a cool fall evening or dish in the winter. It's Whole30 and Paleo compatible.
• 4 chicken breasts, about 2 lbs
• 3 C full fat coconut milk
• 1 lemon, juiced
• 1/4 C capers
• 1/2 C sun-dried tomatoes(packed in olive oil drained), roughly chopped
• 2 C fresh spinach
• 6 garlic cloves, minced
• 1 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 T ghee
1. Season the chicken breasts with 1/2 teaspoon salt, garlic powder, and onion powder.
2. Heat the ghee in a large skillet on medium heat. Once the pan is hot, add the chicken breasts and sear them until golden brown and then flip the chicken breasts and sear the other side. Once seared on both sides, remove from the pan and set aside.
3. Add the minced garlic and sauté until fragrant, about one minute. Add the coconut milk, capers, sun-dried tomatoes, lemon juice, spinach, and 1 teaspoon of sea salt.
4. Bring the sauce to a simmer and add chicken breasts back into the pan. Continue simmering until the sauce is reduced and the chicken is cooked through, about 10 minutes.
5. Remove the pan from the heat and serve.
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