Whole30 Creamy Chicken with Vegetables

Indulge in the wholesome goodness of Whole30 Creamy Chicken with Vegetables, a one-skillet meal that's as nourishing as it is flavorful. Tender, golden-browned chicken breasts are nestled in a luscious coconut milk-based sauce, infused with fresh thyme, garlic, and a hint of tangy lemon juice. This dairy-free, gluten-free recipe is packed with vibrant vegetables like carrots and broccoli, creating a balanced, nutrient-rich dish perfect for weeknight dinners or meal prep. With just 45 minutes from prep to plate, this easy and satisfying recipe is both Whole30-compliant and family-approved. Serve it as is or pair it with cauliflower rice for the ultimate clean-eating comfort food experience!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 2 medium, sliced carrots
• 2 cups broccoli florets
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons arrowroot powder
• 2 tablespoons lemon juice
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by preparing the chicken breasts. Pat them dry with a paper towel and season both sides with the salt and pepper.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the diced onion and cook for about 3 minutes until it starts to become translucent. Add the minced garlic and cook for another minute, stirring frequently.

Step 4

Add the sliced carrots and broccoli florets to the skillet. Cook for 4-5 minutes until the vegetables start to soften but retain their color.

Step 5

In a separate bowl, whisk together the coconut milk, chicken broth, and arrowroot powder until smooth. Pour this mixture into the skillet with the vegetables.

Step 6

Stir in the lemon juice and fresh thyme. Let the sauce simmer for 5-7 minutes until it begins to thicken.

Step 7

Return the chicken breasts to the skillet, nestling them into the creamy vegetable mixture. Let the dish cook for another 2-3 minutes so the chicken can absorb some of the sauce.

Step 8

Taste and adjust the seasoning if necessary, adding more salt and pepper to your preference.

Step 9

Serve the creamy chicken and vegetables hot, garnished with additional fresh thyme if desired.

Nutrition Facts

Serving size	(1886.5g)

Amount per serving	% Daily Value*
Calories	1800.3

Total Fat 54.6g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 591.6mg	0%
Sodium 3644.6mg	0%
Total Carbohydrate 91.0g	0%
Dietary Fiber 11.4g	0%
Total Sugars 44.7g
Protein 229.6g	0%

Vitamin D 7.0IU	0%
Calcium 313.3mg	0%
Iron 10.2mg	0%
Potassium 3099.5mg	0%

*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.

Source of Calories

Fat: 27.7%

Protein: 51.8%

Carbs: 20.5%