Creamy Chicken and Carrots
Dairy-free and creamy chicken with carrots. Packed with flavorful herbs and perfect on a bed of rice or quinoa!
Servings 4 servings
Ingredients
- 2 tbsp pink salt ghee
- 1/3 cup all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp basil
- 1/4 tsp parsley
- 1/4 tsp oregano
- 2 cups chicken broth
- 3/4 cup almond milk
- 8 oz chicken breast cut into chunks
- salt and pepper to taste
- olive oil, for cooking
- 2 large carrots sliced
- 1/2 yellow onion diced
Instructions
- In a small bowl, mix together all purpose flour, salt, pepper, garlic powder, basil, parsley and oregano.
- In a small pot, melt 2 tbsp of ghee/butter or olive oil. mix in flour mixture.
- Add in chicken broth and almond milk and bring to a boil, then bring down to low heat and continue to stir and mix, dissolving all clumps.
- In a large pan, sauté carrots and onions in olive oil. Add in chicken breast chunks and cook until chicken is no longer pink and juices run clear. Pour creamy sauce into pan with chicken and stir until combined. Mix in a handful for fresh parsley for more flavor. Top on a bed of rice/quinoa!