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Creamy Sun-Dried Tomato Basil Chicken
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.
Net Carbs: 15