Lemon Artichoke Coconut Chicken
Cool days call for warming one pot meals. We're loving the color and texture of Romanesco cauliflower in this Lemon Artichoke Chicken dish. Super healthy. Decidedly delicious.
SHOPPING LIST:
4-6 chicken boneless thighs
1 Tablespoon Bella Cucina Wild Oregano & Sage Salt
2 Tablespoons extra virgin olive oil
1 yellow onion, chopped
1 carrot, chopped
1 can (13 oz./about 2 cups) unsweetened coconut milk (preferably without guar gum)
1 cup chicken stock
1/4 cup Bella Cucina Lemon Artichoke Pesto
1 small head Romanesco Cauliflower, cut into 8 -10 pieces
PREPARATION: Preheat oven to 375 degrees F
Season the chicken with salt on both sides.
In a large saute pan, heat the olive oil over medium high heat. Sear the chicken breasts on one side until browned, about 2-3 minutes. Turn over and sear on other side until browned. Remove from the pan onto a plate.
In the same pan, add the onions and carrots. Cook over medium heat until the mixture is soft and caramelized , stirring often, about 8-10 minutes. Add the chicken back to the pan with the coconut milk, stock, pesto and cauliflower. Bring to a boil. Reduce liquid by 1/4. Cover and place in preheated oven and cook for 35-40 minutes, until chicken is tender and liquid has thickened.
Serve as is or over cooked quinoa, polenta or rice.
Serve 2-4