Chicken in Creamy Dill Sauce
THM:FP - eat over rice for THM:E or over cabbage or FP mashed cauliflower for a THM:FP meal | low carb, low fat, gluten/egg/nut free
Author: Briana Thomas
Serves: 6-8
Ingredients
- 1 T. salted butter
- 3 garlic cloves, minced
- 3 lb. chicken breasts, chunked
- ½ c. fresh dill, chopped
- ½ tsp. black pepper
- -
- 1½ c. low-fat Greek yogurt
- ⅓ c. grated Parmesan cheese (the green can kind)
- Salt, if needed
Instructions
- Brown the butter in an electric skillet, then add the garlic and sauté for a minute or two. Add the chicken, dill, and pepper and cook (uncovered) until done, stirring occasionally.
- When the chicken is done and the juices run clear, turn the skillet down to Simmer and add the Greek yogurt and Parmesan cheese. Stir to combine everything and let the sauce heat to your desired temperature (do not boil after adding the yogurt or the sauce will break).
- Serve the chicken over brown rice (seasoned with garlic salt and pepper) for a THM:E meal. I make 2 cups of dry rice for our family of 6, but if you have big eaters you can do a little more. Serve the chicken and rice with green peas for a complete meal; I actually like to stir the peas into my chicken and rice because the sweetness of the peas helps balance the slight tanginess of the Greek yogurt in the sauce.
- Since the chicken and sauce itself is a THM Fuel Pull, you can serve it over cabbage or broccoli for a THM Fuel Pull meal! I'm going to try my hand at making some Fuel Pull caulitoes sometime too; I bet that would go well with this chicken.
Notes
The butter and Parmesan cheese add a small amount of fat to each serving, but it stays well within the THM:FP and E 5g guideline.
Feel free to substitute another fresh herb of your choice for the dill. You could also try using dried dill, but the flavor just isn't the same. As a general rule of thumb, use ⅓ as much dried herbs as fresh herbs called for in a recipe (but to be safe, I'd start with less than you think you'll need, then taste and adjust so you don't get too much).
Feel free to substitute another fresh herb of your choice for the dill. You could also try using dried dill, but the flavor just isn't the same. As a general rule of thumb, use ⅓ as much dried herbs as fresh herbs called for in a recipe (but to be safe, I'd start with less than you think you'll need, then taste and adjust so you don't get too much).
Recipe by Briana Thomas at https://www.briana-thomas.com/chicken-in-creamy-dill-sauce/