Easy One-Pan Creamy Peach and Cilantro Chicken
Easy One-Pan Creamy Peach and Cilantro Chicken is a healthy dinner recipe ready in just 30 minutes. A great creamy chicken and rice dairy-free dinner.
Easy One-Pan Creamy Peach and Cilantro Chicken is one meal you MUST add to your menu. Pronto. Right now. Do it. You’re going to love this dish! It’s creamy from the canned coconut milk, with a hint of sweetness from the peaches, and a lemony taste from the cilantro. The creamy chicken dinner recipe is just waiting to be made!
With this Easy One-Pan Creamy Peach and Cilantro Chicken, you’ll only need a few things. I’ll list my favorites below from Amazon. First up, you’ll need a cutting board and knife to cut the chicken into strips. Next a large skillet to cook the chicken strips with a little bit of oil. While the chicken is cooking, cut, chop, and dice up the cilantro, garlic, green onions, and ginger. In a blender, blend the canned coconut milk, frozen peaches, and coconut aminos.
When the chicken is cooked all the way through, add all the freshly chopped herbs and the blended mixture. Stir into the chicken and cook for another 5-8 minutes over medium heat. Once it’s heated, remove from the heat, sprinkle a handful of raw cashews on top, and serve over your choice of brown rice or cauli-rice. Here at our house we serve Easy One-Pan Creamy Peach and Cilantro Chicken over brown rice, but if you’re wanting to keep this dish grain-free cauli-rice is also very tasty!
- 2-3 medium chicken breasts
- 2 Tbsp avocado oil (or oil of choice)
- 1 bunch fresh cilantro
- 2 cloves garlic
- 1 Tbsp fresh grated ginger
- 1/4 cup diced green onion
- 1 cup frozen peaches
- 1 can coconut milk
- 2 Tbsp coconut aminos
- 1/3 cup raw cashews
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Cut chicken breasts into strips. Place avocado oil into skillet and heat over medium-high heat. Add chicken strips. Cook for 15 minutes, turning halfway through.
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Chop the cilantro, mince the garlic, grate the ginger, and dice the green onions.
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In a blender add the frozen peaches, canned coconut milk, and coconut aminos. Blend on high for 30 seconds.
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Once chicken is fully cooked, add the freshly chopped herbs and blender mixture. Stir into chicken. Continue to cook over medium-high heat for 5 minutes or until heated through.
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Remove from heat, add the cashews, and serve over brown rice or for a grain-free option, cauli-rice.
For Paleo & Whole30 option serve over cauli-rice.
Store leftovers in a covered glass container in the fridge for up to 5 days.
KITCHEN GEAR USED FOR THIS RECIPE:
