Creamy Mediterranean Chicken

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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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!

INGREDIENTS

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.

DIRECTIONS

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.

Enjoy!

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