Creamy Tomato Basil Chicken

Lightly breaded and tender chicken, smothered in a creamy tomato basil sauce.  Can be served with veggies, pasta, rice or quinoa.  Comes together in under 30 minutes and is the perfect weeknight meal!

Ingredient Notes and Health Benefits:

Chicken Breast:  For this recipe, I buy thinly sliced chicken breast.  You can also buy full sized chicken breasts and slice them in half yourself.  If you do that, make sure to pound them after slicing.

Almond Flour: A great gluten-free flour that is high in protein and monounsaturated fats.

Avocado Oil: High in healthy fats and safe to cook at high temperatures.

Coconut Milk: I prefer to use reduced fat.  It’s very flavorful and makes this sauce perfectly creamy.

Ground Flaxseed: This helps to thicken the sauce.  Rather than use cornstarch (which is commonly used to thicken sauces, glazes, etc) I much prefer flaxseed.  It is high in omega 3’s, fiber and lignans, which may help prevent cancer.

How to Make Creamy Tomato Basil Chicken

Season chicken breasts on both sides with garlic powder, dried basil salt and pepper. Using your fingers, sprinkle almond flour onto chicken breast. Flip the chicken over and repeat.  Add avocado oil to skillet and turn heat to medium.  Once the skillet is hot, add chicken and cook for 5 minutes per side. Remove the chicken from skillet and place on a plate. Add garlic, chicken broth and tomato paste to skillet. Cook for about 1 minute, stirring to combine ingredients. Next, add coconut milk, tomatoes, and basil. In a small bowl, combine flaxseed and water, whisk together and set aside. Once the milk starts to bubble, add flaxseed to skillet. Next, add the chicken to back into the skillet. Cover and cook for another 2-3 minutes to ensure chicken is cooked through. Serve over pasta, quinoa or veggies.

Creamy Tomato Basil Chicken

Print

Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

4 thinly sliced chicken breasts
1/4 tsp dried basil
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 tbsp avocado oil
1/2 cup low sodium chicken broth
1 cup reduced fat coconut milk
1 tbsp tomato paste
1/2 cup almond flour
4 cloves of garlic, chopped
2 roma tomatoes, chopped
1 tsp ground flaxseed
1 tsp cold water
Fresh basil leaves

Optional: 2 cups cooked quinoa

Instructions

1. Season chicken breasts on both sides with garlic powder, dried basil salt and pepper
2. Coat in almond flour
3. Add avocado oil to skillet and turn heat to medium.  Once the skillet is hot, add chicken and cook for 5 minutes per side. Remove the chicken from skillet and place on a plate.
4. Add garlic, chicken broth and tomato paste to skillet.
5. Add coconut milk, tomatoes, and basil.
6. Mix flaxseed and cold water in a small bowl, whisk and then add to skillet.
7. Add chicken to skillet once the milk begins to bubble. Cover and cook for another 2-3 minutes to ensure chicken is cooked through.
8. Serve over pasta, quinoa or veggies.