Creamy Sundried Tomato & Thyme Chicken [Dairy free, Gluten free, Grains free, Sugar free]

My lifestyle change has indeed been a life-changing one for me - experimenting with real, whole foods has been the bane of this journey, it has excited me, made me comfortable with trying out new foods and has also expanded my knowledge and abilities in making this work for me.

I have taken full advantage of the methods to preserve food naturally.  Making my own dried snacks, both fruit and nuts as well as vegetable,  during the first few months in my oven at very low temperatures and vacuum sealing them in ready to use packs went a long way in sustaining me and ensuring that I always had a nutritious gluten-free processed-free snack or foods available. The addition of a dehydrator to my kitchen equipment has been the crowning glory in experimenting with dehydrated, RAW and REAL foods. 

Often shopping for choicest "clean" alternatives becomes a shopping trip in frustration - there is most often some elements of highly processed additives in them.  To this end, in keeping my meals clean, I work effortlessly to make my own - effortlessly as my love for cooking and experimenting with food is something that I enjoy.  Sundried tomato making has never been easier! You can indeed buy the unprocessed sugar and emulsifier free sundried tomato, it's just finding the right one and if you do come across it and if you love tomato, then I suggest you stock up on it.

Putting my freshly made sundried tomatoes (the tomatoes were harvested from our garden) to the test in this meal was fun and it produced an amazing tasty meal option, different to what I am used to eating.  It's also been an opportunity to enjoy chicken in different ways, zhoosing up a boring chicken breast other than a great curry - an appealing, extremely simple and a fabulous tasting chicken dish that I will make again!

 

Ingredients

4-6 boneless chicken breasts
1 ½ cups coconut milk 
4 fresh thyme sprigs
½ cup preservative and sugar free chicken stock
10-12 sun-dried tomatoes, pureed in a blender or food processor
½ tsp fresh thyme leaves
Himalayan or salt and freshly ground black pepper to taste

 

Here's How

• Preheat your oven to 180 degrees celsius.
• Season the chicken breasts all over with the salt and freshly ground black pepper. Optionally, also season them with your choice of seasoning that is gluten free and free off vegetable oils and starches, including wheat. 

 

• Place them in a baking dish, place a sprig of fresh thyme on top of each and place in the preheated oven for about 45 minutes, until the juices run clear.

• In a non-stick pot over a medium-low heat, bring the cream or coconut milk and the two remaining thyme sprigs to a light boil.

• Once boiling, lower heat and let simmer. Allow the coconut milk to reduce by approximately 1/3 of its volume. This should take about 10 minutes.
• Remove the coconut milk from the heat and allow it to sit at room temperature for about 10 minutes. Do not  remove from the pot.
• Remove the thyme sprigs and return to heat. Add the chicken stock and allow to simmer for another 5 minutes.
• Add the pureed sun-dried tomatoes, if required, season with salt and pepper to taste and the fresh thyme leaves

• Pour over the (top of the) cooked chicken breasts, serve and enjoy!

A delicious dinner, serve this dish up with a light salad  or vegetable mash of choice and you have yourself an easy yet delicious meal!