Dairy Free Creamy Sun Dried Tomato Chicken and Spinach
This Creamy Sun Dried Tomato Chicken and Spinach is a delicious one pan meal that is ready in just 15 minutes. Perfect for fast dinners and meal prep!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Main Course, Meat
Cuisine: American, Italian
Diet: Diabetic, Gluten Free, Low Lactose
Sun Dried Tomato Sauce Ingredients
- 3 tablespoon coconut oil
- 3 chicken breasts, chopped into bite sized pieces
- 2 cans sliced black olives, drained (total of 450mL)
- 300 grams fresh or frozen spinach
Make the sauce by putting all the sauce ingredients into your Vitamix or other high speed blender and blending until smooth.
Place a large pan on the stove on medium heat. Add the coconut oil and once it melts add the chicken pieces. Cook the chicken until it's fully cooked, stirring frequently so that all the sides cook evenly.
Add the sauce, olives and spinach to the pan with the chicken. Stir everything well to combine.
Heat the mixture until all the spinach is thawed (if you are using frozen spinach) and everything is warm. This should take about 5 minutes.
- Store this recipe in the fridge in an air tight container for up to 5 days.
- If you don't like olives simply leave them out.
Calories: 718kcal | Carbohydrates: 31g | Protein: 37g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2533mg | Potassium: 1899mg | Fiber: 11g | Sugar: 3g | Vitamin A: 5891IU | Vitamin C: 68mg | Calcium: 182mg | Iron: 7mg