Golden chicken in a garlicky cream sauce with spinach, tomatoes and parmesan. This plant based version swaps in cashews, coconut milk, coconut oil, tofu, vegetable stock. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🥬Spinach2 cups
🧄Garlic4 cloves
🫙Olive Oil1 tbsp
🫙Vegetable Stock1/2 cup
🍥Tofuextra-firm, in pieces
🫙Coconut Milkfull-fat, same amount
🫙Cashewsfinely ground with salt (vegan parmesan)
🍅Cherry Tomatoes1 cup
🫙Coconut Oil1 tbsp
Optional extras
🌶️Dried Oregano1 tsp
Instructions
1
For this plant based version, use tofu for chicken, vegetable stock for chicken broth, coconut oil for butter, coconut milk for heavy cream, cashews for parmesan cheese wherever the steps mention them.
2
Season and sear the chicken until golden on both sides; set aside.
3
Melt butter, sauté garlic and tomatoes.
4
Add broth, cream and oregano; simmer and stir in parmesan.
5
Wilt the spinach, return the chicken and simmer until cooked through.
Chef's tip
Let the cream simmer gently; a hard boil can split it.
For this plant based version, use tofu for chicken, vegetable stock for chicken broth, coconut oil for butter, coconut milk for heavy cream, cashews for parmesan cheese wherever the steps mention them.
Season and sear the chicken until golden on both sides; set aside.
Melt butter, sauté garlic and tomatoes.
Add broth, cream and oregano; simmer and stir in parmesan.
Wilt the spinach, return the chicken and simmer until cooked through.
