Description
Easy, delicious and dairy free creamy garlic chicken!
Scale
Ingredients
- 3 medium chicken breasts (approx 1.3lbs)
- 1 ¾ teaspoon fine salt, divided
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ¼ teaspoon nutmeg
- 2 tablespoons olive oil
- 5 cloves garlic, sliced
- 3 sprigs thyme, leaves only
- 1 lemon
- ½ cup bone broth
- 1 ½ cup cashew cream (see post for nut free)
- 9 ounces spiralized zucchini, 2 medium squash
Instructions
- Put your chicken breasts on a plate and pat them dry. Then season with 1 ½ teaspoon salt, cumin, pepper, mustard powder, and nutmeg.
- Pour the 1 tablespoon olive oil in your skillet. Add the chicken and sear without moving for 4 minutes. Flip over, cover the skillet and cook another 3 minutes. Remove the chicken from the skillet and set on a cutting board.
- Add the remaining oil to the skillet. Add in the garlic and thyme. Sauté until the garlic is toasted and very aromatic. Add in the lemon juice and bone broth, bring to quick simmer. Gently stir to deglaze the skillet.
- Add in the cashew cream and remaining salt, gently stir as it begins to thicken, 3-4 minutes, then remove from heat. Slice the chicken breasts, and serve one breast with 3 ounces of zoodles on each plate. Cover with ½ a cup of creamy garlic sauce. Enjoy!
- You can also add the zoodles and sliced chicken back into the skillet and mix it all together before serving, but folks might fight over who got more sauce 😉
Nutrition
- Serving Size: 1/3 recipe
- Calories: 391
- Fat: 19.1g
- Carbohydrates: 8.8g
- Fiber: 2.2g
- Protein: 41.1g
