Dairy-Free Creamy Tuscan Chicken

Ingredients: – 4 boneless, skinless chicken breasts – Salt and pepper to taste – 2 tablespoons olive oil – 3 cloves garlic, minced – 1 cup cherry tomatoes, halved – 1 cup spinach leaves, chopped – 1/2 cup sun-dried tomatoes, chopped

– 1 can (14 oz) full-fat coconut milk – 1 teaspoon dried oregano – 1 teaspoon dried thyme – 1 teaspoon dried rosemary – 1/2 teaspoon red pepper flakes (optional, for a bit of heat) – Fresh basil leaves for garnish

1. Season the chicken breasts with salt and pepper on both sides. 2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side or until fully cooked.

3.  In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. 4.  Add cherry tomatoes, spinach, and sun-dried tomatoes to the skillet. Cook for 2-3 minutes until the tomatoes start to soften and the spinach wilts.

Pour in the coconut milk and add dried oregano, thyme, rosemary, and red pepper flakes (if using). Stir well to combine.

Place the cooked chicken breasts back into the skillet, coating them with the creamy mixture. Simmer for an additional 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.



1. Garnish with fresh basil leaves before serving. Serve the Dairy-Free Creamy Tuscan Chicken over rice, quinoa, or pasta, or alongside your favorite vegetables. Enjoy your delicious, dairy-free meal!