Non-Dairy Creamy Chicken


  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 teaspoon Italian seasoning, or a blend of spices, such as oregano, thyme, basil and rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • ¼ cup finely chopped yellow onion
  • 2 cups baby spinach
  • 1 ½ cups coconut cream



  • Sprinkle both sides of each chicken breast with Italian seasoning, salt and pepper.
  • Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add chicken and brown, turning once or twice while cooking, until opaque throughout (about 4 minutes per side).
  • Heat another tablespoon of oil in the same skillet and add the onion.
  • Saute the onion for 2 to 3 minutes, until tender.
  • Add the garlic and continue to cook for another minute, until it becomes aromatic.
  • Add the spinach, and cook until it softens slightly.
  • Pour the coconut cream into a small saucepan and warm over low heat.
  • Place the chicken back into the skillet and cook, covered, until heated through.

    SERVING: 4



    Calories Carbs Fat Protein  Fibers
    360 9 25 27 2