The Triple Threat: a one-skillet meal that takes 30 minutes to pull together and makes great leftovers.

 

Ingredients:

1 1/2 lbs chicken breast, boneless and skinless

1 Tbsp Extra virgin Olive oil , plus additional if needed

 pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1 small onion, chopped

4 cloves garlic minced

1 Tbsp tapioca flour, or arrowroot

1 cup chicken bone broth (low Sodium)

1/2 cup coconut milk, full fat, blended before adding, if needed

1/2 Tbsp stone ground mustard

1 1/2 Tbsp nutritional yeast 

1 tsp Italian seasoning blend

1/8 tsp black pepper, or to taste

2/3 cup sun dried tomatoes (optional) 

1 1/2 cups baby spinach, roughly chopped

Instructions

1. Season chicken with pepper, garlic, and onion powder. In a large skillet, add Olive oil and cook chicken breas on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate.

2. Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds.

3. Whisk in the tapioca, the add broth and coconut milk. Stir to combine, then stir in the mustard, yeast, Italian seasoning, and pepper. Cook and stir over medium-high heat until it bubbles and starts to thicken.

4. Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add chicken back to the skillet and simmer another 2 minutes. Serve over cauli rice, zucchini noodles, or with roasted potatoes. Enjoy!