Paleo Chicken Alfredo with Spinach and Olives

5 from 4 votes

Paleo Chicken Alfredo with Spinach and Olives

This paleo chicken Alfredo with spinach and olives is a rich and creamy dish that is ready in under 30 minutes! Naturally gluten free and dairy free it's also paleo too!

Prep Time10 mins

Cook Time20 mins

Course: Dinner, Lunch, Main Course, Meat

Cuisine: American, Italian

Servings:

Calories: 905kcal

Author: Dr. Erin Carter

Ingredients

Sauce Ingredients

1 cup raw cashews
1 cup full fat coconut milk
1/2 cup warm water
1/2 cup chopped white onion
3 tablespoon nutritional yeast
1 tablespoon italian seasoning
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Chicken Ingredients

3 tablespoon coconut oil (or avocado oil)
3 large chicken breasts, chopped
300 grams fresh or frozen spinach
2 cans chopped black olives

Instructions

Make the sauce by adding all the sauce ingredients to your Vitamix blender and blending well until smooth
Place a large pan on the stove on medium heat and add the oil and allow it to melt. Add the cut up chicken breasts to the pan and cook for a couple minutes per side, until the chicken is coooked on all sides
Pour the sauce over the chicken and stir well
Add the spinach and olives to the pan and stir well. Simmer all the ingredients together for another 5-10 minutes, stirring regularly so the sauce doesn't stick to the pan
Serve and enjoy!

Notes

You can use fresh or frozen spinach for this recipe
Feel free to add other vegetables
If you don't like olives, simply omit them

Nutrition