Creamy Spinach and Artichoke Chicken

This Creamy Spinach and Artichoke Chicken is comfort food turned easy weeknight dinner! This optionally dairy-free dish is so creamy and tastes just like spinach artichoke dip but with fresh healthy ingredients served for dinner!  This dish is Paleo, Keto and Whole30 friendly and so delicious!

Creamy Spinach and Artichoke Chicken

Another easy weeknight dinner coming your way! And if you are a fan of spinach artichoke dip (but…who isn’t?) then you’re going to love this one. We took all the flavors of that classic dip and updated to create a healthy nutrient-dense dinner that is so creamy and delicious without any actual cream! Ok…we did include a note about how to use cream if you prefer to keep this nut-free. So you decide which version works better for you!

Ingredients Needed:

  • chicken breast (or chicken tenders)
  • oil
  • onion
  • garlic
  • chicken stock
  • canned artichoke quarters
  • cashew cream (see this post on how to make)
  • nutritional yeast (optional, for dairy-free “cheesy” taste)
  • lemon juice
  • spinach
  • salt and pepper

If you want to keep this nut-free and tolerate dairy substitute heavy cream for cashew cream and parmesan cheese for nutritional yeast. Either way, it’s going to be good!

Why do we use cashew cream in this recipe?

We love using cashew cream as a dairy-free alternative 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. But even without the health benefits, cashew cream is just totally delicious.

What to serve with Spinach and Artichoke Chicken:

There are so many options to serve this delicious dish with. Try:

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

  • Creamy Tuscan Chicken (Paleo & Keto)
  • Chicken Parmesan
  • Roasted Chicken Dinner
  • Sheet Pan Curry Chicken and Vegetables

    Spinach and Artichoke Chicken

    Prep Time 00:10 Cook Time 00:25 Inactive Time 00:00 Total Time 00:25 Serves 4

    Ingredients

    • 1-½ pound chicken breast, diced into 1” x 3” pieces (or chicken tenders)
    • 2 teaspoons avocado oil (if needed)
    • 1 onion, sliced thin
    • 3 cloves garlic, minced
    • 1-½  cup chicken stock
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 15 ounce can artichoke quarters, drained and chopped roughly
    • 1/2 cup cashew cream (see this post on how to make)
    • 1-2 tablespoons nutritional yeast (optional, for dairy-free “cheesy” taste)
    • 1 teaspoon lemon juice
    • 2 cup spinach
    • Green onions, sliced thinly, for garnish
    • For serving: cauliflower rice, pasta, rice, spaghetti squash

    Directions

    1. Heat oil a large saute pan over medium heat. When hot cook chicken, in batches if necessary, and cook on each side until lightly browned and cooked through, about 3-4 minutes per side. Remove from pan and set aside.
    2. 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.
    3. Add in chicken stock, salt and pepper and artichokes and scrape up any browned bits from the bottom of the pan and bring up to a boil. 
    4. Reduce heat to medium low and stir in cashew cream, nutritional yeast and lemon juice until smooth.
    5. Add spinach, and return chicken to pan and continue to cook until the spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
    6. Serve immediately with either cauliflower rice, pasta, rice, spaghetti squash!

    Recipe Notes

    1. Want to make this nut free and tolerate dairy? Make with heavy cream and ⅓ cup grated parmesan
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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!

Saucy Chorizo Skillet Baked Eggs

These Saucy Chorizo Skillet Baked Eggs are a great addition to your next Sunday brunch! It’s low-carb, paleo and Whole 30 friendly, dairy-free and most definitely delicious.

Skillet baked eggs with chorizo before serving.Skillet Egg Bake with Chorizo and Beans

This savory egg bake recipe is delicious way to start off the day! It’s almost like a southwestern version of Shakshuka, flavored with paprika, cumin, and spicy chorizo. We opted to add black beans to this skillet egg bake to round out the lower carb and dairy-free dish, but you can feel free to omit for paleo or Whole30.

Up close portion of skillet baked eggs

What ingredients you need for these easy baked eggs:

  • chorizo sausage, casing removed (or fully cooked chorizo diced)
  • onion
  • canned diced tomato
  • cumin
  • paprika
  • can black beans (optional, omit for Whole 30 or Paleo)
  • baby spinach
  • eggs

What skillet should I use for this recipe?

Any oven safe skillet will work here. If you are using cast iron, make sure it is enameled as prolonged tomato exposure can ruin the seasoning on a regular cast iron skillet.

Two portions baked eggs and chorizo on a plate.

If you like this savory breakfast recipe, check out these others:

Saucy Chorizo Skillet Baked Eggs

Prep Time 00:05 Cook Time 00:36 Total Time 00:41 Serves 4

Ingredients

  • 1 lb. chorizo sausage, casing removed (see note)
  • 1 tablespoon oil
  • 1 onion, sliced
  • 1-15 ounce can diced tomato
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1-15 oz. can black beans, rinsed and drained (optional)
  • 2 handfuls baby spinach
  • 4 eggs

Directions

  1. Preheat oven to 375ºF.
  2. Heat a large oven-safe skillet over medium-high heat. Once hot add chorizo until cooked through, about 8 minutes.
  3. Add oil and onion and and let cook for 5 minutes, stirring often until softened.
  4. Add diced tomato, salt and pepper, cumin, paprika, and beans and cook for 5 minutes.
  5. Stir in spinach until wilted.
  6. Remove from heat and using a spoon, make 4 indentations in the mixture for the eggs.
  7. Gently crack in eggs sprinkle with salt.
  8. Place skillet in oven and let bake for 15-18 minutes until eggs whites are cooked through.

Recipe Notes

  1. You can also use the fully cooked chorizo sausage here. Dice it up and cook it until it is fully heated through and then proceed to the next step.
  2. This recipe was updated on 4/24/19 to reflect a more streamlined process and it eliminated the addition of bacon in the original recipe.
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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!

Sheet Pan Greek Meatballs with Veggies and Chickpeas

This Sheet Pan Greek Meatballs with Veggies and Chickpeas is a delicious dinner that will make the whole family happy! The greek meatballs have a healthy dose of spinach and a nice bright lemon and herb flavor to complement the veggies and chickpeas. This largely hands-off cooking dinner is gluten-free and optionally dairy-free too!

Sheet Pan Greek MeatballsSheet Pan Greek Meatballs with Veggies and Chickpeas

We can’t get enough of sheet pan dinners, and we’re happy to hear neither can you! Sheet pan dinners are great because they minimize dishes and utilize hands-off cooking! We love this Sheet Pan Greek Meatballs with Veggies and Chickpeas for all of those reasons, but most important we love it because that flavor is so bright with a healthy does of vegetables! The meatballs are made up of chicken, spinach, lemon and greek spices and optionally feta. It’s easy to leave that out if you are dairy-free but we love the salty kick it gives the meatballs.

We used a bunch of veggies like red onions, peppers and eggplants  to accompany the meatballs, but it’s easy to swap out for what’s in season or available to you, so long as it cooks in relatively the same amount of time. The chickpeas don’t get super crunchy because they’re cooked with a lot of vegetables with moisture but they add some nice texture and of course a healthy dose of fiber! All together this dish is so flavorful and likely to be your new favorite sheet pan dinner!

What vegetables go with meatballs?

We love recipes when they’re versatile in terms of what veggies you can use, and this sheet pan dinner is no exception. We opted to use red onions, red peppers and eggplants (along with chickpeas) for this dish because they complemented the lemon and herb greek meatballs, but really you could use any veggies that would cook in the directed amount of time. Some other options:

  • cauliflower (small florets)
  • broccoli (small florets)
  • diced zucchini or summer squash
  • grape tomatoes

Tips for sheet pan cooking:

  • Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
  • Do the prep ahead of time: You can prepare so much of this meal the night before so that right before cooking all you have to do is cook! Chop all the veggies (minus the eggplant, which may brown if left cut overnight) and prepare the chickpeas and spices in a bowl and cover overnight in the fridge. You can also prepare the meatball mixture the night before so all you have to do is scoop them when ready to bake.
  • 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.

sheet pan dinners

Watch the video:

If you like this sheet pan recipe, check out these others:


Sheet Pan Greek Meatballs with Veggies and Chickpeas

Prep Time 00:15 Cook Time 00:25 Total Time 00:40 Serves 4

Ingredients

For Veggies and Chickpeas:

  • 1 tablespoon oil
  • 1- 15 ounce can chickpeas, drained and rinsed
  • 1 red bell pepper, cored and sliced
  • 1 red onion, cored and sliced
  • ½ eggplant, diced to 1 inch pieces
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper

For meatballs:

  • 1 egg
  • 2 tablespoons almond flour
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Zest from 1 lemon
  • 2 cloves garlic, minced
  • 1/2 cup frozen chopped spinach, squeeze out
  • 1/2 cup feta cheese, plus more for garnish (optional)
  • 2 green onions
  • 1 lb. ground chicken (white or dark meat)
  • parsley, for garnish

Directions

  1. Preheat oven to 400ºF and lightly oil a 12" x 18" sheet pan.
  2. In a large bowl mix all of the ingredients for the veggies and chickpeas and toss to combine. Place the vegetable mixture on the sheet pan, spread out evenly and bake for 15 minutes.
  3. Meanwhile to the bowl add the egg, almond flour, oregano, salt, pepper, lemon zest and garlic and whisk until combined. Add in the spinach, feta, green onions and ground chicken and mix together.
  4. Take the sheet pan out of the oven at 15 minutes and move the veggies and chickpeas to each side to make space in the center for the meatballs.
  5. Using a small scoop (like a cookie scoop) portion meatballs onto the sheet pan (you want the meatballs to me on the small size, about 1” in diameter). Bake for an additional 10 minutes, or until the meatballs have cooked through to 165ºF.
  6. Garnish with fresh parsley and serve immediately, or portion in meal prep containers and cool completely before closing the lid.

Recipe Notes

  1. For dairy-free: leave out the feta!
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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!

How to Make Trader Joe’s Cauliflower Gnocchi

The infamous Trader Joe’s Gnocchi package directions results in soggy gnocchi that nobody wants, so we’re going step-by-step for you on How to Make Trader Joe’s Cauliflower Gnocchi! It’s a quick weeknight meal on a budget and is a great gluten-free alternative to a classic gnocchi. What has become an almost cult classic, is so good, and we’ve cracked the code on our favorite way to prepare it.

Best way to cook Trader Joe's Cauliflower Gnocchi

How to Make Trader Joe’s Cauliflower Gnocchi

If you haven’t heard of the Trader Joe’s cult favorite Cauliflower Gnocchi, let us tell you a little bit about it! It’s inexpensive, sold for under $3, and made gluten-free with a hearty dose of veggie. Traditionally gnocchi is made with cooked potatoes that are bound together with egg and wheat flour. The TJ version is made with cauliflower and cassava flour, and a few other ingredients. To be clear, it’s not necessarily low-carb but it’s a healthier take with a classic flavor. The package directions produce a finished product that is a bit suspect so we’re going to go through step-by-step on How to Make Trader Joe’s Cauliflower Gnocchi into a quick weeknight Italian dinner!

How do you cook cauliflower gnocchi?

There are a few different ways to cook cauliflower gnocchi. But there is one way not to cook it, and that is do not cook it according to the package directions. We are looking for gnocchi that isn’t mushy and has a nice crispy coating so we’re using cooking methods that do just that!

  1. In the skillet: This is by far the easiest and simplest method (and our favorite)! The main directions in our recipe include the step-by-step for skillet cooking because it is our preferred method for the best tasting gnocchi. It also makes the meal a one-pan dinner which is always a plus.
  2. In the air fryer: This is a simple way to crispy up the gnocchi, but the downside is that this cooking gadget isn’t that common and it still means you have to use other pots and pans to make a complete meal.
  3. In the oven: We offer directions for cooking the gnocchi on a sheet pan, but in all honestly it is our least favorite method. In order to achieve crispy gnocchi it has to have a long cook time, and just isn’t very efficient. But will lend itself to crispy gnocchi if left in there long enough.

Trader Joe's Cauliflower Gnocchi recipes

What do you serve with Cauliflower Gnocchi:

We serve this recipe with store-bought tomato sauce, spinach and cheese. It makes it a complete meal that is made in one pan and ready in under 30 minutes. Alternatively you could use a homemade tomato saucehomemade meat sauce, a pesto, a pumpkin sauce or really any sauce that tastes good with gnocchi!

The TJ’s cauliflower gnocchi is also a hit when served alone as an appetizer with a dipping sauce!

Trader Joe's Cauliflower Gnocchi cooking tips

Tips on getting your hands on Cauliflower Gnocchi

Admittedly there is a Cauliflower Gnocchi craze going on, coupled with a delay in getting shipments in to some stores. So we had trouble getting our hands on cauliflower gnocchi for a few weeks. Hopefully they’ll be producing more of this product now that they know it’s a hit. Follow these tips to get your hands on Cauliflower Gnocchi:

  • Call ahead and ask them to set some aside for you.
  • Find out when they get the shipments in, typically late at night before closing or first thing in the morning, so call ahead or plan to be at the store then.
  • Buy in bulk. They are stored in the freezer so if you buy a bunch at a time (who bought 10 bags at once? Ahem… not Lexi….) you won’t have to worry for a few weeks/months when they’ll be getting in another shipment.

Trader Joe's Cauliflower Gnocchi how to cook

So jump on the Trader Joe’s Cauliflower Gnocchi train and get to the store to get yours and make sure to post it to Instagram. Because with this one, if you didn’t post it to Instagram, did it even happen?

If you like this weeknight Italian dinner, check out these others:


How to Make Trader Joe's Cauliflower Gnocchi

Prep Time 00:05 Cook Time 00:15 Total Time 00:20 Serves 2-4

Ingredients

  • 2 - 12 ounce bags Trader Joe’s Cauliflower Gnocchi
  • 2 tablespoons oil or butter
  • 1 heaping cup baby spinach
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon italian seasoning
  • Pinch red pepper flakes
  • ½ cup marinara sauce of choice
  • ⅓ cup mozzarella cheese

Directions

  1. Ignore the package instructions.
  2. Defrost the gnocchi: You can either let thaw out on the counter for an hour or you can microwave the gnocchi on a plate for 2-4 minutes. Once thawed you want to pat dry any condensation. 
  3. In a large non-stick or well-seasoned cast iron skillet heat 2 tablespoon oil until it’s hot add the gnocchi in an even layer. Let the gnocchi sit undisturbed for 3 minutes. Flip the gnocchi and repeat until they are a light brown and crispy.
  4. Add in spinach and stir until it is all wilted.
  5. Add in garlic powder, Italian seasoning, a pinch of red pepper flakes and marinara sauce and toss until combined.
  6. Sprinkle with cheese and cover for 3-5 amount of minutes, or until the cheese and sauce is hot and bubbly.
  7. Serve immediately.

Recipe Notes

  1. Air-fryer instructions to cook the gnocchi:
    1. Pre-heat Air-fryer to 400ºF
    2. Partially defrost the gnocchi, about 2 minutes in the microwave, making sure to break apart any gnocchi stuck together.
    3. Spray the air-fryer basket with avocado spray.
    4. Lay 1/2 the gnocchi from one bag inside the basket and spray it once more.
    5. Cook for 12 minutes, flipping halfway through.
    6. Repeat with the remaining bag.
  2. Oven Directions:
    1. Preheat oven to 425ºF and line a baking sheet with parchment paper
    2. Place defrosted gnocchi on the baking sheet and spray with avocado oil spray or cooking spray of choice. Toss to coat.
    3. Bake for 20 minutes, flip, and bake for an additional 20 minutes until the gnocchi is golden brown and crispy on the outside.
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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!

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How to Make Trader Joe's Cauliflower GnocchiWhat is your favorite way to make Trader Joe’s Cauliflower Gnocchi?

Loaded Paleo Breakfast Hash

Paleo Breakfast Hash (Whole30 compliant, no added sugar, grain-free, gluten-free) | Lexi's Clean Kitchen

This Loaded Paleo Breakfast Hash is such a delicious hash for weekend BRUNCH or when you are craving breakfast for dinner! The spicy chicken sausage and bacon pair so perfectly with the sweet potato, onions, and peppers. It can be eaten as is for a veggie and protein filled breakfast, or topped with an egg!

Sweet potato hash paleoLoaded Paleo Breakfast Hash

Normally when preparing sweet potatoes for breakfast I make these Roasted Cinnamon Sweet Potato Home Fries. But today, seeing as it was a ‘breakfast for dinner’ kind of night, I decided to be adventurous. I loaded up my skillet and cooked up a hash that was a huge hit. This loaded hash with eggs and hot sauce… I think I could be in heaven!

Ingredients Needed:

  • Olive oil
  • Garlic
  • Sweet Potato
  • Red Pepper
  • Green Pepper
  • Onion
  • Tomato
  • Chicken sausages
  • Bacon
  • Salt and pepper
  • Baby spinach

Paleo Breakfast Hash recipe

This would also be a great make ahead breakfast idea that you can prep ahead of time on a Sunday and enjoy the next three mornings, with or without eggs! It’s great because it’s packed with veggies, protein and fat and will keep you satisfied for the whole morning!

Sweet Potato Hash Paleo

If you like this Sweet Potato Hash Paleo recipe, check out these others:

Loaded Paleo Breakfast Hash

Prep Time 00:10 Cook Time 00:30 Total Time 0:40 Serves 4

Ingredients

  • 1 1/2 teaspoons extra-virgin olive oil (or oil of choice)
  • 2 cloves garlic, minced
  • 1 large sweet potato, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 cup fresh organic spinach
  • 1 tomato, finely chopped
  • Optional: 2 organic chicken sausages, pre-cooked and sliced
  • Optional: 4 pieces nitrate-free bacon, pre-cooked and chopped
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste

Directions

  1. In a large skillet, sauté oil and garlic over medium heat for 1 minute.
  2. Add in sweet potato and cook for 5 minutes, or until the potato starts to soften.
  3. Add in peppers, onion, and tomato and cook for an additional 10-15 minutes, stirring often. If you want to reduce the cooking time, cover the pan at this stage until the sweet potato is fork tender.
  4. Mix in chopped sausage, bacon, salt and pepper and let cook for 5 minutes.
  5. Mix in fresh spinach, and cook for an additional 2-3 minutes, or until the spinach has wilted.
  6. Taste and adjust seasoning as desired. Remove from heat and serve hot.
  7. Optional: Top with fresh organic over easy eggs

Recipe Notes

  • *To get your eggs perfect, cook them slow over medium/low heat with the pan covered.
  • *Photos updated April, 2016.
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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!

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 cream is 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

We have a whole post dedicated to this! Check out How to Make Cashew Cream for all the details!

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 Total Time 00:28 Serves 4

Ingredients

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!