This recipe is Whole30, Paleo, Gluten, and Dairy Free.
This Creamy Mediterranean Chicken dish is made all in one pan and bursting with flavors! Artichokes, sun dried tomatoes, olives, capers and the perfect blend of Greek spice all in a dreamy sauce! You can serve this over cauliflower mash or mashed potatoes. David said "I feel like it's a special occasion this is so good." Give it try and let me know how much your family loves it!
1 1/2 - 2 lbs chicken cutlets, thin
1/2 cup arrowroot powder or tapioca powder
1/2 tsp pepper
2 tblsp avocado oil
8 oz artichoke hearts, drained and cut in half
3 tblsp capers, drained
1/2 cup sun dried tomatoes, slivered, not in oil
1/2 cup Kalamata olives
1/2 cup green olives
1 lemon, juiced
1 can coconut cream
2 tsp Greek herbs, I like A Spice Affair
(or 1 tsp oregano, 1/2 tsp thyme, 1/2 tsp marjoram)
Lemon slices for garnish, optional
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.
Mix pepper and tapioca in a bowl.
Dredge chicken pieces.
Heat oil in a large skillet.
Cook chicken 4-5 minutes per side and move to a plate.
Add tomatoes and artichoke hearts and stir 2 minutes.
Add olives, lemon juice and capers, stir.
Add spice and stir 1 minute.
Return chicken to pan.
Add coconut cream and simmer 10 minutes or till sauce thickens.
Garnish with lemon slices, optional.