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+ servings

Healthy Marry Me Chicken

This delicious and healthier take on the classic Marry Me Chicken is gluten free, dairy free, and lower FODMAP. My recipe is still packed with flavor, but allergy friendly! This recipe is also quick and easy to make, so it's the perfect weeknight meal.
Course Main Course
Keyword dairy free, Easy, gluten free, healthy, low fodmap, quick
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 tablespoon oil from a jar of sun-dried tomatoes
  • 1 lbs chicken breast
  • 1 tablespoon garlic olive oil* see notes if you don't have access to garlic infused oil
  • 1 fennel, diced
  • 1 large red bell pepper, diced
  • ½ teaspoon red pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 cup chicken broth
  • ½ cup full fat canned coconut milk
  • ½ cup sun-dried tomatoes in oil, thinly sliced
  • ¼ cup nutritional yeast
  • 2-3 large handfuls of spinach
  • ¼ cup packed fresh basil, thinly sliced
  • ½ cup feta I used a vegan variety
  • Cilantro
  • 4 servings cooked pasta of choice

Instructions

  • Heat one tablespoon of the sun-dried tomato oil in a large skillet over medium heat.
  • While oil is heating, season chicken breast with salt and pepper on both sides. If your chicken breast is really thick, I highly suggest filleting it.
  • Add the chicken to the hot pan and cook on both sides for about 5-7 minutes, until chicken is cooked through and temperature registers 165F.
  • While chicken is cooking, begin cooking your pasta separately according to package directions.
  • When chicken is done, remove and set aside.
  • Add the garlic oil oil to the pan along with the fennel and cook for 2-3 minutes. Add the bell pepper and cooking another 5-7 minutes until veggies are soft and browning.
  • Add the red pepper, Italian seasoning and salt to the veggies and stir to combine. Then add int he broth, coconut milk, sun-dried tomatoes, and nutritional yeast. Bring to a boil then reduce to simmer for 5 minutes.
  • Once the sauce has cooked and thickened some, stir in the spinach and basil then add your chicken back in and cook on low until chicken is warmed through.
  • Sprinkle with feta and serve over pasta with fresh cilantro.