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7 Days Fun of Clean RecipesDownload
17Aug, 16
Clean Food Love

Made WITHOUT using any DAIRY or GRAINS! (and it’s REALLY GOOD!).
I used coconut cream & almond flour in place of the traditional heavy cream & flour.

Serves 4

Ingredients:

  • 4 small chicken breasts, boneless, skinless
  • sea salt and pepper to taste
  • 1/4 cup almond or coconut flour
  • 2 garlic cloves, minced
  • 1 small yellow onion, sliced
  • 1/2 lb. button mushrooms, chopped
  • 4 small yellow squash, chopped bite-size
  • 2 Tbsp + 1 tsp coconut, or olive oil
  • 1/2 cup low sodium chicken broth
  • 1/2 cup coconut cream
  • 2 cups fresh baby spinach
  • Chopped parsley, for garnish

Creamy Chicken and Summer Squash Recipe
Instructions:

  1. Heat 2 Tbsps oil in a large skillet over medium-high. Salt and pepper each side of the chicken breasts and dredge in the almond flour, pressing lightly to coat. Place the chicken breasts in the hot skillet. Cook for 3-4 minutes on each side, or until it is cooked. Remove chicken from the skillet and set aside.
  2. In the same pan, heat 1 tsp oil then add onions, mushrooms, and squash. Saute until golden, about 5 minutes. Remove from pan and set aside.
  3. Turn the heat to medium-low. Add broth & cream. Bring the sauce to a boil and return to medium-low heat. Add spinach, & let the sauce gently bubble for about 3-4 minutes. Slice cooked chicken breasts and add back into the pan along with all of the pre-cooked veggies. Combine gently, cover and let rest (with the heat off for about 5 minutes.
  4. Sprinkle with fresh chopped parsley.

Creamy Chicken and Summer Squash

Ingredients

  • 4 small chicken breasts, boneless, skinless
  • sea salt and pepper to taste
  • 1/4 cup almond or coconut flour
  • 2 garlic cloves, minced
  • 1 small yellow onion, sliced
  • 1/2 lb. button mushrooms, chopped
  • 4 small yellow squash, chopped bite-size
  • 2 Tbsp + 1 tsp coconut, or olive oil
  • 1/2 cup low sodium chicken broth
  • 1/2 cup coconut cream
  • 2 cups fresh baby spinach
  • Chopped parsley, for garnish

Instructions

  1. Heat 2 Tbsps oil in a large skillet over medium-high. Salt and pepper each side of the chicken breasts and dredge in the almond flour, pressing lightly to coat. Place the chicken breasts in the hot skillet. Cook for 3-4 minutes on each side, or until it is cooked. Remove chicken from the skillet and set aside.
  2. In the same pan, heat 1 tsp oil then add onions, mushrooms, and squash. Saute until golden, about 5 minutes. Remove from pan and set aside.
  3. Turn the heat to medium-low. Add broth & cream. Bring the sauce to a boil and return to medium-low heat. Add spinach, & let the sauce gently bubble for about 3-4 minutes. Slice cooked chicken breasts and add back into the pan along with all of the pre-cooked veggies. Combine gently, cover and let rest (with the heat off for about 5 minutes.
  4. Sprinkle with fresh chopped parsley.
https://cleanfoodcrush.com/creamy-chicken-and-squash/

Clean Food Love

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