Ingredients
2 tsp olive oil
1 lb boneless, skinless chicken breasts
4 cloves garlic, minced
6 green onions, sliced
1 cup low-sodium chicken broth
8 oz white mushrooms, chopped
7–8 mini sweet bell peppers, sliced
1 cup unsweetened cashew milk (or almond milk)
2 tbsp Greek yogurt
1 tbsp cream cheese or mascarpone
2 tsp chopped parsley
4 cups fresh spinach
Salt & pepper to taste
Instructions
Heat 1 tsp olive oil in a large skillet. Season and sear chicken (3 mins each side). Set aside.
Lower heat, add remaining oil, then garlic (cook 30 secs).
Add green onions & half the broth. Turn heat to medium.
Add mushrooms and peppers. Simmer 5 mins.
In a bowl, whisk cashew milk, yogurt & half the parsley. Add to skillet.
Stir in spinach and simmer sauce for 5 mins.
Nestle chicken back into skillet. Add remaining broth & cream cheese.
Simmer 5–10 mins until chicken is fully cooked and sauce thickens.
Season, garnish with parsley, and serve warm.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 216 per serving
- Fat: 7g per serving
- Carbohydrates: 6g per serving
- Protein: 29g per serving