Dairy-Free Broccoli Chicken
Savor the creamy delight of this Dairy-Free Broccoli Chicken, a wholesome twist on a classic comfort food. Tender bite-sized chicken breasts are seasoned to perfection and paired with vibrant, tender-crisp broccoli, all enveloped in a luscious coconut milk-based sauce. This recipe achieves creamy indulgence without a hint of dairy, thanks to a clever blend of coconut milk and arrowroot powder, which thickens the sauce beautifully. Fragrant garlic, a splash of bright lemon juice, and a garnish of fresh parsley elevate the dish with layers of flavor. Perfect for those seeking a gluten-free, dairy-free dinner option, this one-pan recipe comes together in just 45 minutes, making it ideal for busy weeknights. Pair it with rice, quinoa, or enjoy on its own for a healthy and satisfying meal.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon onion powder
- 1 can coconut milk
- 2 tablespoons arrowroot powder
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Slice the chicken breasts into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chicken to the skillet and season with salt, pepper, and onion powder.
Cook the chicken, stirring occasionally, until it is browned and cooked through, approximately 8-10 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the minced garlic and cook for about 1 minute until fragrant.
Add the broccoli florets to the skillet and sauté for about 5 minutes until they are bright green and tender-crisp.
Pour in the chicken broth and bring it to a simmer.
In a small bowl, whisk together the coconut milk and arrowroot powder until well combined.
Add the coconut milk mixture to the skillet, stirring continuously until the sauce thickens, about 2-3 minutes.
Return the chicken to the skillet, stirring to coat it in the sauce.
Cook for another 2-3 minutes to allow flavors to meld and the chicken to heat through.
Remove from heat and stir in the lemon juice.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 32.3 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
