Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon each: garlic powder, onion powder, and sea salt
  • 2 chicken breasts (cut in half horrizontally (so that you have 4 thin chicken breasts))
  • 2 tablespoons avocado oil (divided)
  • 1 head garlic (about 10 cloves - see notes)
  • 1 cup chicken stock
  • 3 cups baby spinach or baby kale
  • 3 tablespoons cashew butter
  • ¾ cup + 1 tablespoon water

Instruction

  • Sprinkle the garlic powder, onion powder, and salt over both sides of the chicken breasts.
  • Heat the 1 tablespoon of the oil in a large frying pan over medium-high heat. Sear the seasoned chicken breasts until lightly browned, about 3 minutes per side. Remove the chicken from the pan.
  • Lower the heat to medium and add the remaining tablespoon of oil to the pan. Set aside 2 garlic cloves then add all the remaining garlic cloves (whole) to the pan. Cook them for about 3 minutes, or until they start to look golden. Mince the 2 garlic cloves you set aside, add them to the pan, and let them cook for 1 minute. Add the chicken stock to the pan and simmer the garlic for 5 mintues.
  • While the chicken is cooking, mix the cashew butter with the water to make the cashew cream.
  • Add the chicken back into the pan and pour the cashew cream around it. Simmer, covered, for 7-8 minutes, or until the chicken is cooked through. Add the spinach and let it wilt.