Creamy Dairy-free Bacon and Mushroom Chicken
A delicious chicken dish cooked in a savory mushroom and bacon coconut cream sauce seasoned with paprika, coconut aminos and nutritional yeast.
Servings: 4
Ingredients
- 6 slices bacon
- 2 Tbs olive oil
- 10 ounces sliced mushrooms
- 2 lbs. chicken breast cut into bite sized pieces
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1 cup canned coconut cream or canned coconut milk
- 1/4 cup coconut aminos
- 2 Tbs nutritional yeast
- 1 tsp dried parsley
Instructions
- Place bacon in between two paper towels and microwave for 4-6 minutes on a microwave safe plate. Once the bacon has cooled, cut it into small pieces.
- Add olive oil to a large oven-safe skillet or dutch oven and heat over medium heat. Add mushrooms and cook for 5 minutes, mixing occasionally.
- Add chicken and season with garlic powder, onion powder, ginger, salt, and paprika. Mix and cook for 2-3 minutes.
- Add coconut aminos and cook, for another 5-7 minutes stirring occasionally. Add coconut cream, bacon, and nutritional yeast, mix and let mixture simmer for 5 minutes. Top with parsley.
Notes
Store in an airtight container for 3-4 days in the refrigerator.
Nutrition
Calories: 795kcal | Carbohydrates: 13g | Protein: 61g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 181mg | Sodium: 1548mg | Potassium: 1471mg | Fiber: 3g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg