Creamy Chicken Gravy
 
 
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.
Author:
Serves: 8-10
Ingredients
  • 2 lb. chicken breast
  • 1 lg. onion, chopped
  • Dime-sized bunch fresh cilantro, chopped
  • 1 tsp. each basil, curry powder, dill weed, garlic powder, parsley flakes
  • ½ tsp. each salt, black pepper
  • -
  • 1½ c. fat-free Greek yogurt
  • ¾ c. unsweetened almond milk
  • ⅓ c. grated Parmesan cheese (the green can kind)
Instructions
  1. 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.
  2. 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.
  3. 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/