Chicken and Broccoli in Cream Sauce (paleo) (Edit recipe)

I love a healthy one skillet meal. This is a super easy and flexible recipe that I think the whole family will enjoy.

15 minutes

25 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	235
Fat:	12 g
Carbohydrates:	8 g
Protein:	21 g
Cholesterol:	9 g
Sodium:	832 mg
Fiber:	1 g
Sugars:	5 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 4

Ingredients

2 Tbsp Olive Oil
8 pieces Boneless Skinless Chicken Thigh
.5 whole Red Onion, Diced
6 cups Broccoli, Florets
2 cloves Garlic, Minced
1 cup Plain Yogurt, I like sheep, but any will do
.5 cup Chicken Bone Broth
1 tsp Arrowroot Flour
2 tsp Italian Seasoning
1 tsp Sea Salt
.5 tsp Black Pepper
.5 cup Parmesan Cheese, Grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet saute the chicken thighs in olive oil on medium-high, for about 10 minutes, turning half-way through.
Turn heat to medium-low.
Add the onion, broccoli, garlic, let cook 4-5 minutes. It’s good to scrap the bottom of the pan to get the flavorful bits of chicken off.
Then add the yogurt, salt, pepper, and seasoning. Stir well.
In a small bowl add the arrowroot flour to bone broth and stir, then add to pan and stir and let cook 10 minutes.
Dish up into bowls and top with grated Parmesan.

Notes

You can adjust the yogurt and broth if you want it more liquid for sauce. If I’m serving over pasta or rice I double the amounts. I have served this over gluten free pasta and rice before and both are delicious.