We could never have enough of this Paleo creamy Basil & Tomato Chicken, with the homemade Nut-Free Dairy Free Pesto.
Total Time: 30 minutes
1 pound chicken boneless skinless chicken thighs or breasts
1/2 yellow onion
1 teaspoon coconut oil
1/2 teaspoon arrowroot powder
1/3 cup cold water
1/2 cup canned coconut milk
1 batch nut-free dairy-free pesto, recipe below
1 cup cherry tomatoes, sliced in half
Nut-Free Dairy-Free Pesto:
3 garlic cloves
2 tablespoons sunflower seeds
1 tablespoon nutritional yeast
Salt & Pepper
1 package fresh basil (2/3 oz)
1 tablespoon avocado oil
1- Prepare the pesto: place the garlic in the bowl of a food processor. Pulse until the garlic is finely minced. Add the sunflower seeds and pulse serval times. Add the nutritional yeast, a sprinkle of salt, and a dash of pepper to the food processor. Finally, add the basil and avocado oil. Pulse until the basil is well minced. Set pesto aside while you prepare the rest of the dish.
2-Heat the coconut oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.
3-Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes. (To get the best sear, avoid moving it around too much between flips). Chicken should be cooked through. If it is not, continue to cook until chicken has no pink in the middle and juices run clear.
4-In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer.
5-Add the sliced cherry tomatoes. Allow
6-Optional: serve over zoodles or spiralized sweet potatoes.