Easy Sun-Dried Tomato Chicken

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

3 TBSP butter

1 yellow onion

4 cloves garlic

1/2 inch chunk of ginger

2 boneless skinless chicken breasts (approx 1 lb)

1/4 cup olives

1/4 cup sun-dried tomatoes

1 tsp smoked paprika

1 tsp dried oregano

1 tsp cayenne (OPTIONAL)

2 TBSP fresh parsley

1 ½ cups coconut milk (or can use 1 cup coconut milk and .5 cup water/vegetable stock)

salt and pepper to taste

Directions

Peel and chop the onion, ginger, and garlic.

Add the butter to a large pan and when it melts, add in the chopped and peeled onion, ginger, and garlic and let sauté about 5 minutes.

While these 3 ingredients sauté, chop up the chicken breasts into bite-sized pieces.

Push the onions, ginger, and garlic to the sides of the pan, add in the chopped chicken, and let it sauté until the chicken is no longer raw/pink, flip the pieces over and let them cook, repeat until chicken is fully cooked - about 10–12 minutes.

While the chicken cooks, chop up the olives and sun-dried tomatoes and add these to the pan along with the smoked paprika, cayenne, and oregano. Stir well and let cook another 5 minutes or so.

Then add in the coconut milk and stir well. Remove from the heat.

Season with salt and pepper to taste.

Chop the parsley and sprinkle it on the Creamy Sun-Dried Tomato Chicken.

Serve warm with quinoa, rice, pasta, or chunky bread.

Nutrition

• Serving Size: 1 g
• Calories: 349 kcal
• Total Fat: 29 g
• Saturated Fat: 22 g
• Unsaturated Fat: 5 g
• Cholesterol: 59 mg
• Sodium: 216 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 18 g