THM:FP, low carb, low fat, gluten/egg free | Use carton coconut milk instead of almond milk for a nut-free version. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.
Heat a large skillet or kettle until it's good and hot, then add the first set of ingredients. Reduce the heat to medium or medium-low and cover. (The lower the heat, the longer the cook time, but the more tender the chicken.) Stir occasionally. You can chop the chicken up a bit to speed up the cooking time.
When the chicken is done, reduce the heat to low. Chop the chicken up fine with a pastry cutter, then add the Greek yogurt, almond milk, and cheese. Stir, then simmer uncovered for 15 minutes. Taste and add more salt if necessary.
Serve over Seasoned Quinoa for a THM:E meal or some sort of nonstarchy veggie (steamed broccoli or spaghetti squash) for a THM:FP meal.
Notes
The grated Parmesan adds 1.5g fat when divided over 8 servings.
Recipe by Briana Thomas at https://www.briana-thomas.com/creamy-chicken-gravy-over-seasoned-quinoa/