Creamy Tuscan Chicken (Paleo & Keto)

This Creamy Tuscan Chicken recipe is what dreams are made of! This easy weeknight dinner is creamy without any dairy, with bacon, sundried tomatoes and spinach and so delicious. This dish is Paleo, Keto and Whole30 friendly and bound to be a new family favorite! Made in partnership with my friends at Shenandoah Valley Organic!

How do you make tuscan chicken

Creamy Tuscan Chicken

We had a vision of what we wanted this dish to be: we wanted the creamiest and dreamiest weeknight dinner loaded with salty bacon, briny sun-dried tomato, veggies for health and the best chicken we could find. We are so happy to say we think we hit the mark with this Creamy Tuscan Chicken dinner!

Making this recipe was both thrilling and stressful because we were so set on this creamy dish not containing any cream and it went through several rounds of recipe testing to get it just right: 5 to be exact! We started off using almond milk as the creamy component. While the resulting dish was tasty it wasn’t creamy and the almond milk was overpowered by the strong flavor of bacon and sundried tomato. Next up we tried coconut cream. This one was a no-go for me because I have a strong aversion to food tasting like coconut when it’s not supposed to. And then, after that second failed attempt I had an epiphany: cashew cream! Cashew creams are what dreams are made of! It doesn’t take on a strong cashew flavor, it doesn’t separate, it’s easy to make, nutritious and it makes the dish so creamy.

Once we went in that direction we tested it a few more times to makes sure it’s JUST RIGHT for you, and well, because we wanted to eat more of it!

How we serve this:

We served this easy weeknight dinner up with cauli-rice, but it would be equally delicious over pasta, with white rice, cauliflower gnocchi (our Trader Joe’s favorite right now), or even a bed of sautéed greens!

Creamy tuscan chicken keto

I am so happy to partner with my friends at Shenandoah Valley Organic to bring you today’s Creamy Tuscan Chicken recipe! Shenandoah Valley Organic is my go-to trusted chicken company because they pride themselves in producing the highest quality chicken grown on family-owned farms. I love the quality so much, and everyone in my family who tries it agrees! It’s the best, and I love supporting their farmers and a company that is working hard to do things right!

SVO chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Pretty cool if you ask me! You can also use their easy store locator to find where you can get this amazing quality chicken near you!

Dairy free chicken breast recipes

How do I Make Cashew Cream

  • Place 1 cup of cashews in a bowl and cover with cold water for at least an hour, or up to 8.
  • Drain the soaked cashews and place them in a small food processor or high-speed blender.
  • Puree with 1/4 cup water of and ½ teaspoon of salt.
  • Blend until smooth.
  • How long does cashew cream last? Keep it in the refrigerator for 3-4 days!

What is Cashew Cream Used For?

We love using it as a dairy-free sub to make things CREAMY! Unlike coconut cream or coconut milk that can often leave a taste, cashew cream makes things instantly creamy, without any coconut taste! It’s totally dairy-free, and delicious! You can use it in savory or sweet dishes!

Other uses for Cashew Cream:

This recipe makes a bit more cashew cream than is needed, as it’s easier to blend a larger amount than a smaller amount. There are endless ways to use cashew cream, basically use it in any place you would use heavy cream! Here are some ideas:

Healthy sundries tomato chicken

Watch the video!

If you like this simple weeknight chicken dinner, check out these other favorites:

Creamy Tuscan Chicken (Paleo and Diary Free)

Prep Time 00:05 Cook Time 00:23 Serves 4

Ingredients

  • 2 slices bacon, chopped
  • 1-½ pounds chicken thighs or chicken tenders (see note)
  • 2 teaspoons avocado oil (if needed)
  • 1 onion, sliced thin
  • 3 cloves garlic
  • 1-½  cup chicken stock
  • ½  cup Sundried tomato (packed in oil), drained and chopped roughly
  • 1/2 cup cashew cream (see note)
  • 2 cup spinach

Directions

  1. In a large saute pan over medium heat cook bacon until crisp, remove, drain oil except for 1 tablespoon.
  2. Add chicken, in batches if necessary, and cook on each side until lightly browned and cooked through, about 3 minutes per side minutes. Remove from pan.
  3. Add 2 teaspoons oil if the pan is dry.  Add onion and garlic, and lower heat to medium low and cook until beginning to soften, about 5 minutes.
  4. Add in chicken stock and sundried tomato and scrape up any browned bits from the bottom of the pan and bring up to a boil.
  5. Stir in cashew cream until smooth.
  6. Add spinach, bacon  and return chicken to pan and continue to cook until the sauce spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
  7. Serve immediately with cauli rice, pasta or zoodles.

Recipe Notes

  1. If you don’t have tenders, simply slice chicken breasts in half horizontally and then slice in half to get the correct size. If using thighs leave as is.
  2. To make the cashew cream: Place 1 cup of cashews in a bowl and cover with cold water for at least an hour, or up to 8. Drain the soaked cashews and place them in a small food processor or high-speed blender. Puree with 1/4 cup water of and ½ teaspoon of salt. Blend until smooth.  Keep it in the refrigerator for 3-4 days! See post for more information about cashew cream!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

 

Maple Roasted Brussels Sprouts with Bacon

If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this Maple Roasted Brussels Sprouts with Bacon recipe! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!


Maple Bacon Brussels Sprouts

 

 

Maple Roasted Brussels Sprouts with Bacon

I was never a fan of brussels sprouts until a few years ago, and now I can’t get enough! This dish converts even those who say they don’t like brussels sprouts! This easy brussels sprouts recipe combines savory and sweet tastes to adhere to just about anyone’s liking!  And I mean.. Maple + Bacon = side dish WIN.

How good are brussel sprouts for you?

  • Brussels sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.
  • They are low in calories and high in many nutrients, especially fiber, vitamin K and vitamin C.

What is the best way to cook brussel sprouts?

This way, trust us!!!!!


Brussel sprouts with maple syrup

Watch the video:

Like this veggie side dish? Try these other favorites:

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Spaghetti Carbonara (Gluten-Free)

When we were in Italy, Carbonara was a staple at almost every restaurant. What I love about this dish is that it uses pantry staples and it’s easy enough to make on a quick night, while having robust flavor. It uses minimal ingredients that are inexpensive and easy to find! I knew I wanted to give you a perfect Gluten-Free Spaghetti Carbonara that everybody will love! You’ll feel fancy and totally surprise your family and guests. Made in partnership with ALDI.

Spaghetti Carbonara

Gluten-Free Spaghetti Carbonara

I am so excited to partner with my friends at ALDI to bring you today’s easy spaghetti carbonara recipe! It’s a total staple that’s affordable and beyond delicious.

There’s more to love about the liveGfree line at ALDI! The gluten-free brand is now backed by the Good Housekeeping Seal! This means that each liveGfree product was evaluated and quality tested by the food and nutrition experts at the Good Housekeeping Institute, so you know it’s a product you can trust. They also guarantee quality on all of their private-label products. If a customer doesn’t like an ALDI-exclusive product, they can bring it back and they’ll return your money and/or replace the product!

Essential Carbonara Ingredients:

  • Gluten Free Brown Rice Spaghetti: I’m loving liveGfree Brown Rice Pasta from ALDI
  • Egg Yolks: ALDI has SimplyNature Organic Cage Free Brown Eggs
  • Bacon or Pancetta: I’m loving Appleton Farms Never Any! Bacon that was raised free from antibiotics, added hormones, steroids and animal byproducts. The more than 20 Never Any! meats have also earned the Good Housekeeping Seal.
  • Pecorino Romano or Parmesan: We used Priano Shredded Parmesan Cheese or you could use the Priano Parmesan Cheese Wedge in this recipe
  • Tons of fresh Stonemill Ground Pepper

Gluten-Free Pasta Aldi

Because it’s only a few simple pantry ingredients, you want them to be high quality! Normally when making a cheesy type of pasta, you thicken with some sort of starch or flour, but this dish is thickened with egg yolks, making it naturally gluten-free (assuming you are using gluten-free pasta).

spaghetti alla carbonara

How do you make carbonara

spaghetti carbonara recipe

Gluten-Free Spaghetti Carbonara

Prep Time 00:05 Cook Time 00:15 Serves 4

Ingredients

  • 12 oz. liveGfree Gluten Free Brown Rice Spaghetti
  • 1 1/2 cup pasta water
  • Stonemill Sea Salt Grinder for water
  • 6 pieces nitrate-free Appleton Farms Never Any! Bacon, sliced into 1/2" pieces (see note)
  • 3 garlic cloves, smashed
  • 6 SimplyNature Organic Cage Free Brown Egg yolks
  • 1/2 cup finely grated Priano Shredded Parmesan Cheese , plus more for garnish
  • 1 teaspoon fresh Stonemill Ground Pepper, plus more for garnish

Directions

  1. Bring a large pot of salted water to boil for spaghetti. Cook according to package instructions.
  2. While pasta is cooking, cook bacon until crispy. If there is an excessive amount of bacon grease, as in more than 2 tablespoons drain the excess. Add smashed garlic cloves and cook for 1 minute and then remove them. You want to cook it just long enough to release the garlic flavor into the bacon.
  3. In a small bowl mix together egg yolks, parmesan cheese and black pepper.
  4. Once pasta has finished cooking, reserve about 1 1/2 cups pasta water. Drain pasta and return it back to the pot.
  5. Working quickly add 1 cup of the reserved pasta water into the egg yolk mixture and whisk together. Add this mixture to the pasta. The residual heat from the pan and the hot pasta will cook the egg yolks gently without scrambling them. The sauce should be rich and creamy, but not overly thick. Add more of the reserved pasta water if needed to thin out the sauce (see note). Add salt to taste if needed, but the parmesan cheese and bacon should be enough to season it.
  6. Serve immediately with additional black pepper, parmesan cheese and garnish with red pepper flakes, if desired.

Recipe Notes

  1. Traditionally carbonara uses pancetta. We used bacon here because you are more likely to have this on hand than pancetta. If you'd like to stick to the authentic flavor than sub in about 4 oz. diced pancetta.
  2. Depending on the brand of pasta you use, you may need more water to thin out the sauce.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

 

Here’s the lovely GF Carbonara we enjoyed in Italy at Rome Cavalleri!

Carbonara in Italy

Want other gluten-free pasta dishes? Try these favorites:

This post is sponsored by ALDI. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

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Collard Greens with Bacon

These braised collard greens with bacon are the perfect combination of smoky, salty, sweet, sour and umami with an optional hint of heat if you want! These vitamin rich vegetables are the best addition to a southern fried chicken dinner, or they make a great side with other braised meat and vegetables.

How to cook collard greens

Collard Greens with Bacon

Collard greens with bacon a staple on southern tables, but really they should be a staple everywhere! These vitamin-rich greens are in abundance in the summer months and for sure you’ll see them at any farmer’s market or tucked away in your CSA box. When they’re braised with smoky bacon they’re just what you want on your table now!

What Are Collard Greens?

Collard greens are dark, leafy greens with a tough stem, related to the turnip, mustard greens, and kale family. These iron and vitamin-rich greens do best when cooked low and slow and often with a smoked meat, like a ham hock or bacon. While tasty, this method of cooking greens isn’t often conducive to weeknight meals, so we re-vamped the traditional southern braised greens to be ready for any night of the week!

Are Collard Greens Healthy?

Collard greens supply good doses of protein, fiber, calcium and iron, but also provides more impressive amounts of other key vitamins and minerals.

Collard Greens Recipe

How Do You Prep Collard Greens?

  1. Start by cutting out the tough, fibrous stem. You can do this easily by laying each collard green on top of on another, rolling them up and slicing out the stem.
  2. Next you want to wash them really well. Greens can hold a lot of grit, so you want to fill a large bowl with cold water and submerge the greens. Swish them around for a moment to get all of that grit out, and then let them sit so all the dirt settles to the bottom. Then pull out the greens. If they were especially dirty you may want to repeat this step once or twice more until the water is clear.

Collard Green Recipe

This week we’re taking a trip down south and dishing out a new recipe each day to complete the ultimate Southern Fried Chicken Dinner! Each day this week we’ll be sharing a recipe to complete an epic southern dinner!

Stay tuned for the rest of the week for the Ultimate Southern Dinner:

Collard Greens

Prep Time 00:10 Cook Time 00:45 Serves 4

Ingredients

Directions

  1. Heat a large heavy bottomed pot over medium-high heat and add bacon. Cook, stirring occasionally until crisp, about 6-8 minutes.
  2. Lower heat to medium-low and add sliced onion. Cook until beginning to soften, 7 minutes, stirring to prevent burning.
  3. Return heat to medium heat and add 1/4 of the collard greens and 1 cup chicken stock. Scrape up any browned bits on the bottom of the pan and let the greens cook down a bit until you can fit more in the pan. Continue to add more greens until all are able to fit in the pan.
  4. Cook, stirring occasionally until the greens are completely wilted down and have changed color to a dark green, about 25 minutes. Add more liquid if it has evaporated before the collards have cooked down. 
  5. Add coconut sugar and apple cider vinegar and and continue to cook until most of the liquid has evaporated from the pan, about 5 more minutes. Taste and season with red pepper flakes, and salt if needed (though do taste, as the bacon will add quite a salty flavory). Serve immediately.

Recipe Notes

  1. Collard greens, especially those from the farm, can be really gritty! Make sure to wash well by plunging the greens into a large bowl of cold water and letting them sit for 30 seconds. Remove them from the water by pulling them straight up without disturbing any dirt that fell to the bottom of the bowl. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Chicken Bacon Ranch Baked Hummus Dip

I am so excited about this Chicken Bacon Ranch Baked Hummus Dip! Chicken, bacon, and ranch flavor is one of my all-time favorite flavor combinations, and if you haven’t tried baked hummus, you need to try it immediately!! This hummus dip recipe is made in partnership with Van’s Foods Gluten Free Crackers!

Chicken Bacon Ranch Baked Hummus Dip

I am SO excited to partner with my friends at Van’s Foods to bring you today’s recipe, especially since May is Celiac Awareness Month! When entertaining and making a dip, I always have 4 things to serve it with:

  • These crackers (our favorite is Fire-Roasted Veggie)
  • Carrots
  • Celery
  • Grape Tomatoes or Red Pepper Slices

Vans Gluten Free Crackers

They are gluten-free (it fools everyone), so delicious, and made with ingredients you can feel good about serving.

Chicken Bacon Ranch Baked Hummus Dip

If you like this hummus dip recipe, try these others:

Want other dip recipes? Here are our other favorites: 

Chicken Bacon Ranch Baked Hummus Dip

Watch the video:

 

Chicken Bacon Ranch Baked Hummus Dip

Prep Time 00:05 Cook Time 00:20 Serves 6

Ingredients

Serve with

  • sliced cucumbers
  • carrot sticks
  • celery sticks
  • cherry tomatoes 
  • Van's Gluten-Free Crackers (We like: Fire-Roasted Veggie, Multigrain, The Perfect 10, Lots of Everything)

Directions

  1. Pre-heat oven to 350ºF and place an 8" oval or similar-sized oven-safe dish on a rimmed baking sheet.
  2. Heat oil in a medium skillet over medium-high heat. When hot, add caramelized onion, green onion, shredded chicken, bacon, garlic, salt, pepper and spices. Cook for 1-2 minutes until crisp and fragrant. Let cool for 5 minutes. Add hummus to combine.
  3. Place hummus mixture into oven safe container and sprinkle with cheddar cheese. 
  4. Bake for 20-25 minutes, or until fully heated through and the cheese is melted.
  5. Serve with Van's gluten-free crackers and vegetable crudité.

Recipe Notes

  1. We left the caramelized onion as an option as it does add a significant amount of time to the recipe. To caramelize an onion: In a skillet heat 1 teaspoon oil and 1 teaspoon butter and add in diced onion. Let cook over medium-low heat, stirring often, until they cook down and brown, about 30-40 minutes.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Van’s Foods. All thoughts and opinions are always 100% my own! I love their crackers and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!

Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)

This Sheet Pan Classic Breakfast is made up of Eggs, Bacon, & Home Fries and comes together in a pinch and made using only ONE PAN. It’s a great one pan breakfast bake that is perfect for a weekend brunch or breakfast to feed a crowd with little to no mess!

One Pan Breakfast Bake

Sheet Pan Classic Breakfast Bake

We are so excited to kick off this sheet pan series! Each Wednesday for the next few weeks we will be sharing sheet pan meals that are simple to make and packed with flavor.

We love sheet pan recipes for so many reasons: they’re easy to prepare and easy to clean. When creating this series our main goal was to always have a meal packed with flavor while also being hands-off to give you a little extra time in your life. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! Check out the tips below to make sheet pan cooking a breeze.

Making a full on brunch spread on a sheet pan allows for a more relaxing morning before guests arrive, and if cooking for a crowd, it will certainly be way more efficient. You can easily double the recipe to use two sheet pans and create a full meal for 8 people without breaking a sweat. And you can even enjoy that mimosa while you’re at it!

Sheet Pan Breakfast Potatoes

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when you are adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night ahead of time if you are looking to speed up the process.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

If you like this recipe, try these other sheet pan meals:

Sheet Pan Breakfast Bake

Wondering how to get FREE bacon?  P.S. It’s sugar-free/whole30 approved bacon! I always add a few extra in the add-ons to my box!

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Sheet Pan Classic Breakfast (Eggs, Bacon, & Home Fries!)

Prep Time 00:10 Cook Time 00:40 Serves 4

Ingredients

  • 2 large yellow potatoes, cleaned and diced to 1/2" cubes (see note)
  • 1 medium onion, small dice
  • 1 red or green bell pepper, small dice
  • 1 teaspoon avocado oil (see note)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried parsley
  • 6 pieces nitrate-free bacon
  • 4 pasture-raised eggs, more as desired
  • fine sea salt and fresh ground pepper, to taste (see note)

Directions

  1. Pre-heat oven to 400ºF and line a rimmed baking sheet with parchment paper.
  2. In a large bowl combine diced potato, bell pepper, onion, avocado oil, and spices. Toss to combine and pour onto a rimmed baking sheet.
  3. Place in oven and bake for 20 minutes.
  4. Remove pan and move vegetable mixture to one side of the pan. Add bacon in strips to the other side and return to oven for 12 minutes.
  5. Remove from oven and move bacon to the side.  Move the hash brown mixture around with excess bacon fat to get the potatoes nice and crisp. Move potatoes back to the side and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks or 10 minutes for more fully baked eggs.
  6. Plate the hash browns and eggs on to a plate and briefly drain the bacon of excess fat on paper towel before plating and serving. Salt and pepper to taste (but taste first as the bacon does add salt to the dish).

Recipe Notes

  1. Can use sweet potatoes if desired
  2. We only use a small amount of oil here to help the vegetables cook because the bacon will release fat that we will use to crisp up the hash browns later.
  3. The bacon releases a lot of salt, which is mixed in with the hash browns so make sure to cook the recipe through and then taste and add salt (and pepper) then.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!