Tuscan inspired, dairy free, easy to bake chicken entree. I love cooking with coconut milk, packed with MCTs, and anti-inflammatory properties. It's a great ingredient to create a rich, creamy and healthy meal.

Preparation time: 20 mins

Cooking time: 1.5 hours

Serving size: 5 servings

Ingredients: 

• 5 chicken breasts

• 1 tbsp avocado oil 

• 2 tsp dried thyme 

• 3 fresh thyme sprigs 

• 3 tsp paprika

• 3 tsp garlic seasoning 

• sea salt

Sauce:

• 1 - 400 mL can coconut milk 

• 1 cup chopped sun-dried tomatoes

• 2 cups spinach

• sea salt

Directions:

1. Preheat the oven to 425° degrees

2. On a plate, combine dried thyme, paprika and garlic spices

3. Rinse and pat chicken breast dry

4. Coat each chicken breast in seasoning mix, covering both sides

5. In a medium sized frying pan,  add olive oil and bring to a high heat

6. Fry chicken breasts on high to grill the seasonings until brown. Place chicken breasts in a dutch oven and top with fresh thyme sprigs

7. Combine coconut milk, and sun-dried tomatoes in a bowl and whisk

8. Pour sauce mixture overtop of chicken breasts and cover with lid

9. Place in the oven for 35 - 45 minutes, until chicken is cooked all the way through 

Tips:

Substitute thyme sprigs with any fresh herbs you have on hand - basil, rosemary, chives,

Appliances: 

I chose a dutch oven as it helps seal in all the moisture, to ensure the chicken doesn't dry out when the sauce evaporates.