Creamy Garlic and Mushroom Chicken

GF, DF + RSF - serves 4

Ingredients:

• 2 large chicken breasts

• 1 tsp dried rosemary

• Olive oil

• Salt and pepper

• 2 bunches of broccolini, ends trimmed

• 250g cherry tomatoes

• 1 bunch kale, stalks removed

• 2 tbsp lemon juice

Sauce:

• 1 can (270ml) coconut cream

• 1/2 cup vegetable stock

• 2 cups sliced mushrooms

• 1/2 tbsp thyme

• 2 garlic clove grated

• Salt and pepper to taste

Method:

1. Start by making your sauce. In a medium sauce pan add your garlic, thyme, mushrooms with 2 tbsp olive oil and saute for 3-4 minutes.

2. Add in your cream, stock, salt and pepper and bring to a simmer, stirring occasionally.

3. While this simmers, slice your chicken breast and add to a bowl with the rosemary, 2 tbsp olive oil and a sprinkle of salt and pepper. Mix well.

4. Now add your chicken to a heated pan (medium) and cook until brown and slightly golden.

5. Once your chicken is done remove, set aside and cover.

6. Add a splash of olive oil to the pan and add in your broccolini, kale and 1 tbsp lemon juice, cooking until slightly soft but still crunchy unless you like your broccolini soft.

7. Add your kale and broccolini to your plate, top with fresh cherry tomatoes and a good drizzle f that yummy sauce.