Paleo Creamy Cheese and Herb Chicken Bake
Indulge in the wholesome and dairy-free decadence of this **Paleo Creamy Cheese and Herb Chicken Bake**, a show-stopping dish that's as nutrient-packed as it is flavorful. Tender, seared chicken breasts are layered with sautéed baby spinach and infused with aromatic fresh rosemary and thyme. The star of this recipe is its luscious, creamy "cheese" sauce, made from a clever blend of **coconut milk**, **nutritional yeast**, and **arrowroot powder**, delivering rich, cheesy flavors without any dairy. Perfect for weeknight dinners or family gatherings, this satisfying bake is baked to bubbly perfection in under an hour. Serve it alongside a crisp green salad, or enjoy it as is for a comforting, **paleo-friendly**, **gluten-free**, and **dairy-free** meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup coconut milk
- 0.5 cup nutritional yeast
- 1 tablespoon arrowroot powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cups baby spinach
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together 1 cup of coconut milk, 0.5 cup of nutritional yeast, 1 tablespoon of arrowroot powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 tablespoon of lemon juice, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper. Whisk until smooth and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Season the chicken breasts with a little salt and pepper, then add them to the skillet. Sear each side for about 3-4 minutes, just until browned but not cooked through.
Remove the chicken breasts from the skillet and place them in a large baking dish.
In the same skillet, add 2 cups of baby spinach and sauté briefly until just wilted, about 1-2 minutes.
Sprinkle the fresh rosemary and thyme over the chicken in the baking dish.
Pour the creamy coconut milk mixture over the chicken and spinach.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the chicken is fully cooked and the sauce is bubbling.
Let the dish rest for a few minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 17.3 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 465 mg | 10% | |
*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.
