Whole30 Chicken Melt
Elevate your Whole30 meal plan with this irresistible Whole30 Chicken Melt, a dish that combines tender, golden-browned chicken breasts with a medley of vibrant, sautéed vegetables and a rich, dairy-free creamy topping. This recipe is bursting with flavor thanks to wholesome ingredients like coconut yogurt, nutritional yeast, and a hint of nutmeg, creating a satisfying melt-effect that feels indulgent while staying fully compliant with your Whole30 goals. Perfectly balanced between stove and oven, the dish comes together in under an hour and is ideal for weeknight dinners or special occasions. With its combination of bold spices, hearty vegetables, and fresh parsley garnish, this one-skillet wonder is not only easy to prepare but also sure to impress. Enjoy a healthier take on comfort food that’s both nutritious and full of flavor!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 1 cup sliced mushrooms
- 0.5 cup compliant coconut yogurt
- 0.25 cup nutritional yeast
- 0.25 teaspoon nutmeg
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Lay the chicken breasts on a clean work surface. Drizzle them with 1 tablespoon of olive oil, and season evenly with sea salt, black pepper, garlic powder, and onion powder on both sides.
Heat a large oven-safe skillet over medium-high heat and add the remaining tablespoon of olive oil.
Once the oil is shimmering, add the chicken breasts. Sear them for about 5 minutes on each side until they are golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the sliced bell peppers, onion, and mushrooms. Sauté the vegetables for 5-7 minutes until they soften and begin to brown.
Meanwhile, in a small mixing bowl, combine the compliant coconut yogurt, nutritional yeast, and a sprinkle of nutmeg to create a creamy topping.
Return the chicken breasts to the skillet, nestling them among the sautéed vegetables.
Spoon the creamy topping evenly over each chicken breast.
Transfer the entire skillet to the preheated oven and bake for about 10-12 minutes, or until the chicken is fully cooked through and the temperature reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for a few minutes.
Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your Whole30 Chicken Melt!
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 19.4 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2973 mg | 63% | |
*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.
