Fire Roasted Tomato Chicken Skillet
A creamy and savory Creamy Fire Roasted Chicken skillet with fresh basil served with cauliflower. It is Whole30 and Paleo compliant.
Servings: 3 chicken breast
- 3 large chicken breast or 4 small
- 2 cans fire roasted tomatoes drained
- 1 small vidalia onions sliced
- 1 tbsp tapioca flour dissolved into 2 tbsp of water
- 1/2 cup tomato sauce
- 1/4 cup coconut milk
- 1/2 cup chicken broth
- 3 cloves garlic pressed or finely chopped
- 1 tbsp olive oil
- 4 basil leaves rough chopped
- salt and pepper to taste
Heat a skillet with 1 tbsp of olive oil over medium heat.
Add the chicken to a hot skillet. Allow to brown and cook on each side 6 mins. Once the chicken is completely cooked, remove from the skillet.
Add the pressed garlic along with the sliced onions to the hot skillet. Allow to cook together for 2 to 3 minutes.
To the onions and garlic, add the tomato sauce, fire roasted tomatoes, coconut milk and chicken broth.
Mix together and add the dissolved tapioca flour to the sauce and whisk together. At this point it should thicken just a little.
Transfer the cooked chicken back into the skillet and allow to simmer together for 5 mins. Top with fresh chopped basil
Serve over steamed cauliflower rice.