Paleo Creamy Cheese and Herb Chicken Bake
Dive into the decadent flavors of this Paleo Creamy Cheese and Herb Chicken Bake, a wholesome twist on comfort food that's entirely dairy-free and gluten-free. Tender chicken breasts are seared to golden perfection and baked in a luscious, creamy sauce made from coconut milk and nutritional yeast, delivering all the cheesy indulgence without the cheese. Fresh herbs like rosemary and thyme, along with a hint of garlic and lemon, infuse the dish with aromatic depth, while sautéed baby spinach adds a pop of color and nutrients. Perfect for a paleo-friendly dinner that feels both hearty and elegant, this one-pan wonder comes together with minimal prep and bakes to bubbling, creamy perfection. Serve it with a side of roasted vegetables or cauliflower rice to complete your nutritious feast!
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Ingredients
- 4 pieces chicken breasts
- 1 cup coconut milk
- 0.5 cup nutritional yeast
- 1 tablespoon arrowroot powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cups baby spinach
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a small bowl, mix together 1 cup of coconut milk, 0.5 cup of nutritional yeast, 1 tablespoon of arrowroot powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 tablespoon of lemon juice, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper. Whisk until smooth and set aside.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Step 4
Season the chicken breasts with a little salt and pepper, then add them to the skillet. Sear each side for about 3-4 minutes, just until browned but not cooked through.
Step 5
Remove the chicken breasts from the skillet and place them in a large baking dish.
Step 6
In the same skillet, add 2 cups of baby spinach and sauté briefly until just wilted, about 1-2 minutes.
Step 7
Sprinkle the fresh rosemary and thyme over the chicken in the baking dish.
Step 8
Pour the creamy coconut milk mixture over the chicken and spinach.
Step 9
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Step 10
Remove the foil and bake for an additional 10 minutes, or until the chicken is fully cooked and the sauce is bubbling.
Step 11
Let the dish rest for a few minutes before serving to allow the flavors to meld.
Nutrition Facts
| Serving size | (1069.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1574.9 |
| Total Fat 53.4g | 0% |
| Saturated Fat 11.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 572.0mg | 0% |
| Sodium 2930.9mg | 0% |
| Total Carbohydrate 39.6g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 17.3g | |
| Protein 220.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 166.2mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 465.3mg | 0% |
Source of Calories