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Ingredients
- 1 cup unsalted chicken bone broth (you can use regular broth as well)
- 1 cup coconut cream
- 2 cloves garlic , chopped
- 1/2 cup fire roasted tomatoes
- 1/2 tsp cumin
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1 tbsp all purpose gluten free flour (Bob's Red Mills is a great option)
- 8 chicken tenders
- sun dried tomatoes for serving
- fresh basil for serving
Ingredients
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Instructions
- Start by adding the chicken bone broth, coconut cream, garlic, fire roasted tomatoes, cumin, Italian seasoning, and sea salt to a large skillet and whisk. Heat over medium heat and bring to a boil.
- Add the gluten free flour and whisk until clump free.
- Next, add the chicken tenders and reduce to a simmer. Simmer for 15-20 minutes or until the sauce has thickened up and the chicken is cooked through.
- Serve over a bowl of quinoa or brown rice with sun dried tomatoes and fresh basil.
Can you give a little direction on the fire roaster tomatoes? Can I find these in a can at the store? I don’t think I’ve seen them before.
Great question, @Chiaritarose! Yes, they’re canned tomatoes that should be at any grocery store. You should be able to find them next to the rest of the canned tomatoes – just look for “fire roasted.” 🙂 Happy cooking!
I can’t seem to find Coconut Cream anywhere, would coconut milk work?
Hi Emilie! Coconut cream is in a can like coconut milk and can usually be found at places like Target and Trader Joe’s. If you don’t have access to it, however, you can absolutely use coconut milk. The milk probably won’t make it as thick/creamy as the cream. But you can try refrigerating the can of coconut milk (google for exact times) and then use the cream from the top of the can. Good luck! 🙂
This was really good. Very easy to make (even with a toddler under my feet!). Personally, I felt the coconut cream made this very sweet, so I would switch it out for regular cream (I’m not dairy free though). The addition of fresh basil made this absolutely delicious. Will make again with a few tweaks.
This was so good. I didn’t have fresh basil (my local stores were sold out). Also I purchased a small coconut cream so I also added coconut milk . Served it over Farro. Love how this recipe is so adaptable (even for someone like me who does not spend much time in the kitchen).
Sooo good! This recipe is a keeper! Easy and tasty!
So glad you enjoyed this one, Joyce! ?
Incredibly tasty, simple and healthy! Everything you want from a dinner recipe. I added some sliced carrots when I added the chicken to get our veggies.
Thank you so much for these recipes, I have really been impressed with them, especially because they check those 3 important boxes (tasty, healthy and easy). I am not a very accomplished cook but I want to stay healthy and all the recipes on the Sisterhood have really helped! It’s a valuable tool that I use daily!
Thanks so much for sharing, Kathryn! We’re so glad you’re enjoying Recipe Central! ❤️
This was my first TBL recipe and wow was it delicious! I was a little wary of putting cumin in a more Italian-esque dish, but just trust the process 🙂 I added a huge handful of fresh spinach at the end of cooking and definitely recommend! I will probably decrease chicken broth by half a cup next time I make…which will be soon! Thanks so much.
Hooray! We’re so happy you enjoyed this, Margaret!
Chicken tenders are not available where I live which isn’t a big deal because I can slice up a chicken breast. However, I’m wondering what the equivalent of 8 chicken tenders is? One pound? Two pounds? Any suggestions?
Hi Annika! Typically, 8 chicken tenders/tenderloins come in a 1-lb package, so you could use sliced chicken breasts, and one serving size for the recipe would then include about 4 ounces of chicken breast each (instead of 2 tenderloins).