Baked Creamy Sun-Dried Tomato Chicken

theroastedroot.net

Amy Nezovich

1 ½ to 2 lbs boneless skinless chicken breasts (4 large breasts)

1 Tbsp avocado oil

1 large yellow onion, finely chopped

5 cloves garlic, minced

1 (15-ounce) can full-fat coconut milk

½ cup chicken broth

1 Tbsp cider vinegar or rice vinegar

1 cup sun-dried tomatoes, drained

⅓ cup kalamata olives, finely chopped, optional

2 tsp Italian seasoning

¾ tsp sea salt, to taste

4 cups baby spinach, optional

1 to 2 Tbsp tapioca flour or gluten-free all-purpose flour, as needed for thickening

⅓ cup fresh basil, chopped

Directions at theroastedroot.net

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