Easy Tuscan Chicken

Tuscan Chicken with a twist – it’s made with coconut cream!  The flavours of the seared chicken simmered in the bouillon and coconut cream with the tomatoes and the spinach is so good! It’s a saucy delicious meal. And it’s quick to make – 30 minutes! Use vegan parmesan (recipe in the links below) to make it dairy free! Serve with rice or quinoa to have a gluten free dinner.

There’s good nutrition in this delicious dish too:

Tomatoes are an anti-inflammatory, an antioxidant and support the immune system.  Tomatoes are a source of potassium, VitC, VitB and VitE, the latter two support heart health. Tomatoes also contain lutein and zeaxanthin that support eye health and macular degeneration.

Coconut Cream has fats made up of medium-chain triglycerides – known to suppress appetite,  increase energy levels and fuel the neurons of the brain – but as they are a saturated fat, coconut cream is to be used in moderation. Coconut milk and cream are a rich source of manganese, copper and magnesium and are also a good source of plant-based iron, selenium and potassium.

 Spinach – extremely nutrient-rich vegetable, including potassium, magnesium, and vitamins B6, B9, E, C, K, high amounts of carotenoids (turns into VitA in the body), folic acid, iron, and calcium.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Easy Tuscan Chicken goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 5 minutes / Cook Time: 30 minutes / Makes: 2-4 servings

Ingredients

• 8 Boneless Skinless Chicken Thighs – alternate: boneless skinless chicken breasts

• 2 Tablespoons Olive Oil

• 1 Cup Grape Tomatoes

• ½ Cup Sun-Dried Tomatoes – chopped – I use the jarred kind packed in oil 

• ½ Cup Veggie Bouillon – homemade or store bought

• 1 teaspoon Garlic Powder

• ½ teaspoon Dried Basil

• ½ teaspoon Dried Oregano

• 1 teaspoon Dried Parsley

• 1 Cup Coconut Cream – alternate: dairy cream if no dairy sensitivities

• ½ Cup Grated Parmesan Cheese – Alternate – Vegan Parm or Nut Free Vegan Parm

• 1 Cup Baby Spinach

• Pinch of Herb Seasoned Sea Salt, or regular sea salt

• Grinds of Fresh Black Pepper

How It’s Made

•  In a large pan, over medium high heat, add the olive oil. When hot, add the chicken thighs and cook until well browned on both sides, about 5 minutes a side. 

•  When the chicken is nicely browned, add the grape tomatoes, sun dried tomatoes and ¼ cup of the veggie bouillon. Cook, stirring, for about 3 minutes, until the grape tomatoes start to pucker.  Some might pop open, that’s ok.

•  Reduce the heat to medium and add the garlic powder, basil, oregano and parsley. Stir.

•  Add the rest of the veggie bouillon and the coconut cream and bring the pan to a gentle boil. Cook for 5 minutes.

• Reduce the heat to medium low, add the parmesan cheese and cook, stirring, for 5 minutes, until the sauce is slightly thickened. Simmer, covered, for 10 minutes.

• Add the spinach, stir and cook gently until the spinach is wilted. 

• Season with a pinch of the herbed seasoned sea salt and some generous grinds of fresh black pepper.

• Serve with some additional parmesan cheese or vegan parm.

 Enjoy!