Description
A delicious Whole30 recipe featuring tender chicken breasts in a rich coconut milk sauce with sun-dried tomatoes, perfect for weeknights or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 cup sun-dried tomatoes, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat some oil over medium heat. Add the diced onion and garlic, and sauté until softened.
- Add the sun-dried tomatoes, coconut milk, Italian seasoning, salt, and pepper. Stir to combine, bringing to a simmer.
- Place the chicken breasts in a baking dish and pour the sauce over them.
- Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes until the chicken is cooked through.
- Garnish with fresh basil before serving.
Notes
Use full-fat coconut milk for the richest flavor; adjust seasoning as desired. This dish can be customized with added vegetables or different cuts of chicken.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg