Creamy Spiced Apple Pecan Chicken (Dairy-Free, Paleo, Whole30

• Gluten free

• Meat

  • 3 Chicken breasts, large

• Produce

  • 2 Apples, large
  • 1 clove Garlic

• Canned Goods

  • 1 1/2 cups Coconut milk, full-fat

• Baking & Spices

  • 1 tbsp Arrowroot starch
  • 1/2 tsp Cardamom
  • 1 tsp Cinnamon
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin
  • 1 cup Pecans

• Liquids

  • 1 tbsp Water

Found on wholesomelicious.com

Description

Ingredients

• 3-4 large chicken breasts
• 2 tsp cumin
• 1 tsp cinnamon
• ½ tsp cardamom
• ½ tsp salt
• 3 tbsp olive oil, divided
• 1 clove garlic, crushed
• 2 large apples, peeled and diced into ½ inch chunks
• 1 cup chopped pecans
• 1.5 cups full fat coconut milk*
• 1 tbsp arrowroot starch
• 1 tbsp water

Directions

• Begin by heating a large skillet to medium high heat.
• Prepare your chicken breasts by pounding them to be thinner, and possibly cutting them in half (if they are HUGE).
• In a small bowl stir together the cumin, cinnamon, cardamom and salt. Coat or rub the chicken with spices.
• Add 2 tbsp olive oil to your pan once hot, and begin to cook the chicken. Sear on each side for 2-3 minutes (depending on thickness of chicken). Chicken does not need to be fully cooked, but almost cooked. Set aside and cover with foil.
• Place remaining olive oil in the skillet and add garlic, apples, and pecans. Cook for 3-4 minutes or until apples soften and pecans are fragrant. Continue to scrape the bottom of the pan to collect spices from the chicken.
• Pour in coconut milk, and scrape the bottom of the pan to flavor the sauce. Add Chicken back to the skillet.
• In a small bowl, mix together arrowroot starch and water. Pour into the pan.
• Cover with a lid and let the mixture cook for another 3-5 minutes, or until the mixture is thickened and chicken is cooked through.
• Serve immediately over rice, greens, or vegetable noodles.