This easy and cozy weeknight meal comes together in minutes. It has all the creamy goodness of a decadent dish but uses light coconut milk, spices and mustard to pack a flavorful punch.
Author:
Robyn Schmidt
Ingredients
1 lb organic boneless skinless chicken breasts
1 14 oz can light coconut milk
1 c chopped yellow onion
2 tbsp nutritional yeast
2 tbsp dijon mustard
4 oz chicken broth
1/4 tsp granulated garlic
1/4 tsp granulated onion
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp rosemary
1/2 tsp oregano
1/2 tsp turmeric
2 cloves garlic, minced
3 cups kale, cleaned, chopped with rough stems removed
1 tbsp Arrowroot powder to thicken sauce
Directions
Heat 1 tbsp extra virgin olive oil in a medium hot pan.
Season both sides of chicken breasts with salt and pepper and add to pan, cooking until brown and cooked through (about 12 min)
Remove chicken and set aside
Add onion and garlic and sauté until onions are transclucent
Add 4 oz chicken broth to deglaze pan and simmer 2-3 min to reduce.
Add coconut milk, mustard, nutritional yeast, arrowroot and all spices and whisk together well. Simmer until reduced by half
Add kale and cook until wilted. Return chicken to pan and cook until heated through
