Whole30 Grilled Chicken with Gravy
Elevate your healthy meal game with this Whole30 Grilled Chicken with Gravy recipe! Perfectly spiced and tender chicken breasts, rubbed with a flavorful blend of garlic powder, onion powder, and paprika, are grilled to smoky perfection for a juicy bite every time. The star of the dish is the luscious Whole30-compliant gravy made with rich chicken stock, coconut cream, and a hint of fresh thyme, elegantly thickened with arrowroot powder for a gluten-free finish. A touch of tangy lemon juice rounds out the velvety sauce, creating a harmonious balance of flavors. Ready in just 40 minutes, this easy, dairy-free, and paleo-friendly recipe is an ideal centerpiece for nutritious weeknight dinners or outdoor BBQ gatherings. Serve this satisfying dish with roasted vegetables or a crisp green salad for a complete Whole30-approved meal!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 cups Chicken stock (Whole30 compliant)
- 0.5 cup Coconut cream
- 1 tablespoon Arrowroot powder
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Lemon juice
Instructions
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika.
Rub the olive oil evenly over the chicken breasts, then season them with the spice mixture, ensuring each piece is well-coated.
Preheat your grill to medium-high heat.
Once hot, place the chicken on the grill. Cook for 6-7 minutes on one side, then flip and grill for another 6-7 minutes, or until the chicken reaches an internal temperature of 165°F.
While chicken is grilling, prepare the gravy. In a small saucepan over medium heat, add the chicken stock and bring it to a gentle simmer.
Stir in the coconut cream and fresh thyme leaves. Cook for 2-3 minutes until well combined.
In a separate small bowl, whisk the arrowroot powder with 2 tablespoons of water to create a slurry.
Slowly whisk the arrowroot slurry into the simmering stock and coconut cream mixture. Continue to whisk until the gravy thickens.
Add the lemon juice to the gravy and stir to combine. Season with additional salt and pepper to taste if necessary.
Remove the chicken from the grill and let it rest for a few minutes.
Slice the chicken breasts, and serve them with the gravy drizzled on top or on the side as desired.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4645 mg | 202% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 62.5 g | ||
| Protein | 222.4 g | 445% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2137 mg | 45% | |
*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.
