Creamy Chicken with Sun-dried Tomato and Cruciferous Vegetables
Tangy and creamy, this hearty chicken dish will satisfy!
Ingredients
- 1/2 tbsp oil for coating the pan
- 4 chicken thighs, pasture raised cut into cubes
- 3 garlic cloves minced
- salt and pepper to taste
- 1 shallot cut in half, then sliced
- 2 cup broccoli florets
- 2 cups cauliflower florets
- ¼ cup sun dried tomatoes julienned
- ⅓ cup heavy cream
- ½ cup chicken broth
- 2 tbsp capers
- 4 oz feta cheese crumbled
Instructions
- Add minced garlic to diced chicken and mix well so that garlic is evenly dispersed.
- Season cubed chicken with salt and pepper.
- Coat the pan with oil and heat to just a pinch above medium, add chicken and onions.
- Cook for 10 minutes, then add broth, broccoli and cauliflower. * see note
- When vegetables are tender and chicken is cooked through, add sundried tomatoes and heavy cream.
- Stir gently, simmer for 3-5 more minutes, adding salt and pepper to taste.
- Garnish with feta cheese and capers before serving.
Notes
If you like crisp tender veggies, consider steaming the broccoli and cauliflower on the side and then adding them in at the end.
Nutrition
Calories: 272kcalCarbohydrates: 9gProtein: 29gFat: 13gSaturated Fat: 7gCholesterol: 107mgSodium: 525mgPotassium: 828mgFiber: 2gSugar: 4gVitamin A: 537IUVitamin C: 48mgCalcium: 137mgIron: 1mg
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