Creamy Sun-Dried Tomato Basil Chicken

Creamy Sun-Dried Tomato Basil Chicken
Authored By Chef Sarah Steffans 0 Comment(s)

Creamy Sun-Dried Tomato Basil Chicken

Serves 4




1 Tbs. ghee or butter

2 cups zucchini noodles

1 14.5 ounces can of coconut crème

1 Tbs. arrowroot powder

1 Tbs. lemon juice

1 tsp. sea salt

½ tsp. black pepper

½ tsp. garlic powder

1 lb. cooked chicken breast, shredded

10 basil leaves

½ cup sun-dried tomatoes



 Heat ghee or butter in a skillet set to medium.

 Add zucchini noodles and sauté until soft, about 2 minutes.

 Add the entire can of coconut crème and stir well.

 Reduce heat to low and thoroughly whisk in the arrowroot powder.  This will thicken the sauce.

 Stir in lemon juice, sea salt, pepper, garlic powder and a pinch of nutmeg.

 Gently stir in shredded chicken breast, basil, and sun-dried tomatoes, reserving a little basil and sun-dried tomatoes to use as a garnish.




 Calories: 459

Carbs: 18

Net Carbs: 15

Protein: 39

Fat: 26



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