High-Protein Dairy-Free Creamy Tuscan Chicken:

Spinach, fresh herbs and sun-dried tomatoes combine in one pan to create this dairy-free creamy tuscan chicken in only 25 minutes. You can make it with either chicken thighs or breasts and serve it with rice, noodles or any side dish you wish!

Macros (per serving)

• Calories: 420

• Protein: 53g

• Fat: 24g

• Saturated Fat: 10g

• Carbohydrates: 10g

• Fiber: 5g

• Sugar: 5g

• Sodium: 350mg

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

• 2 tablespoons olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 cup fresh spinach leaves

• 1/2 cup fresh basil leaves, chopped

• 1/2 cup sun-dried tomatoes, chopped

• 1/2 cup dairy-free cream (such as coconut cream or almond milk)

• 1 teaspoon dried thyme

• Salt and pepper, to taste

• 1/4 teaspoon red pepper flakes (optional)
  
  

Instructions

• Heat the olive oil in a large skillet over medium-high heat.

• Add the chicken to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

• Add the diced onion to the skillet and cook until translucent, about 3-4 minutes.

• Add the minced garlic to the skillet and cook for an additional 1 minute.

• Add the fresh spinach leaves, chopped basil, and sun-dried tomatoes to the skillet. Cook until the spinach has wilted, about 2-3 minutes.

• Pour in the dairy-free cream and stir to combine. Bring the mixture to a simmer and cook for an additional 2-3 minutes.

• Stir in the cooked chicken, thyme, salt, pepper, and red pepper flakes (if using).

• Serve the chicken hot, garnished with additional basil leaves and sun-dried tomatoes if desired.

High-Protein Tips

• Use chicken breasts or thighs with the skin removed to increase the protein content.

• Add other protein-rich ingredients such as cooked sausage or bacon to the skillet with the chicken.