This springy dish satisfies the need for something light yet filling and wakes up the taste buds with a tangy and slightly creamy sauce. It’s also great for meal prep because the chicken stays quite moist during cooking, so it’s able to stand up to refrigeration and reheating. Due to the bright flavors in this sauce, it goes perfectly with many different vegetables — so if broccoli isn’t your thing, try asparagus or zoodles!
- 1 1/2 lbs. boneless skinless chicken breasts
- 1 tbsp. cooking oil/fat of choice (I used olive oil)
- 1 head broccolli, chopped
- 1 tbsp. garlic, minced
- 1/4 cup green onions, chopped and halved
- 1 lemon, halved (1 half used for juice, other half should be sliced)
- 1 cup chicken broth
- 1/4 tsp. red pepper flakes
- 1/8 tsp. cumin powder
- 1/3 cup unsweetened coconut cream
- 1/4 tsp. dried Herbs de Provence
- Salt and pepper to taste
1. In a bowl, combine garlic, 1/2 of green onions, the juice of 1/2 lemon, chicken broth, red pepper flakes and cumin powder. Set aside.
2. Heat oven to 375°F. Prepare chicken by seasoning with salt and pepper on each side. Heat an oven-safe pan over medium high heat and add 1 tbsp. olive oil.
3. When pan is heated, add chicken to the pan and cook about 3 minutes on each side, or until the outsides have browned. Remove chicken from pan and set aside.
4. Reduce heat to medium. Add prepared sauce to the pan and simmer for about 10 minutes or until sauce has reduced to about 1/3 cup. Remove the sauce from the pan and put it back into the bowl. Add coconut cream and stir to combine.
5. Add chicken back into pan and pour the sauce over the top. Sprinkle dried Herbs de Provence over the top of the chicken breasts and then add 1/2 lemon slice to the top of each breast. Place pan in oven and cook 8-10 minutes (depending on the size and thickness of your chicken) or until chicken is cooked through.
6. Steam broccoli using your favorite method and serve with chicken. Drizzle sauce over all and garnish with fresh green onions.