Quick and tasty; my favorite! And I love how easily my cashew cream sauce doubles as a creamy, rich alfredo sauce. Plus it's a cinch to throw together. Enjoy!
YIELD 4 servings
INGREDIENTS
4 boneless, skinless chicken breasts, chopped
1 head of broccoli, chopped
1/2 onion, sliced
4 cups fresh spinach, chopped
2 to 3 teaspoons coconut oil (for coating chicken and veggies)
For Cashew Alfredo
1 1/3 cups cashew cream
1/3 cup water (add water to your desired consistency)
INSTRUCTIONS
1. Preheat oven to 450F
2. Coat chicken peices with a little oil and place in a large (3 qt) casserole dish
3. Coat broccoli and onions in a little oil too, and add to casserole dish (keep them separate so chicken is easy to scoop out later)
4. Bake 15-20 minutes, until chicken is cooked through
5. While it's baking, steam the spinach for a couple minutes in a frying pan with a little water - set aside and pat dry
6. When chicken is done, remove from dish and return veggies to the oven for 5-10 more minutes, until tender
7. While the veggies are finishing up, stir the water into your cashew cream
8. When veggies are done, toss the broccoli, spinach, onions and chicken in the cashew cream and serve