CREAMY KALE CHICKEN WITH BACON

This CREAMY KALE CHICKEN WITH BACON is so delicious, you wouldn’t even know that there is absolutely no dairy in it at all.  This healthy dish is kid friendly and will be on rotation in your house!

I have to admit, I wasn’t sure this recipe was going to turn out the first time I made it.  It’s always hard to get a sauce to taste creamy when you don’t use dairy, so the fact that I got this the first time really makes me happy! I’ve mentioned this before, but usually when I’m recipe testing I barely make enough for my family of 7 to have.  There definitely aren’t any leftovers.

I just don’t want to make a bunch of food and then the recipe turn out to be a total dud.  I mean, my kids would probably still eat it, but with many, many, complaints. And no one like complainy kids at a dinner table. Hashtag THE WORST.

I digress.

What I really love about this Creamy Kale Chicken with Bacon recipe is how well all the flavors mingle together.  I used New Barn unsweetened almond milk, which (like I mentioned earlier) was nervous about it actually working.  I didn’t want an almond flavor at all, but I really wanted it creamy.

And yes, I know some of you are saying, why not just use coconut milk with the fat.  Well, it’s because coconut milk is so powerful in flavor.  If someone uses coconut oil in a savory recipe, the only thing I can taste is the coconut.  And that’s just not what I wanted.  But if you like coconut milk more than almond milk then go for it.  I don’t know how much it would change the flavor, so don’t come hatin’ on me if it turns out tasting yucky.

Enough yapping, let’s get to the recipe!

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CREAMY KALE CHICKEN WITH BACON

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4-6

Ingredients

• 4-6 large boneless chicken breasts
• 4 fresh kale leaves, torn
• 6 pieces of bacon, chopped
• sea salt
• dried parsley
• OPTIONAL: fresh parsley as garnish
• drizzle of oil for chicken
CREAM SAUCE:
• 1/2 yellow onion, diced
• 1 cup unsweetened almond milk
• 1/2 cup chicken broth
• 1 tbl nutritional yeast
• 1 tsp black pepper
• 1 tsp sea salt
• OPTIONAL: 1 tbl arrowroot + 2 tbl water for slurry

Instructions

1. Preheat oven to 400 degrees.
2. Pat chicken dry and place on a baking sheet. Drizzle oil over chicken and sprinkle dried parsley and sea salt over chicken as well.
3. Place in oven and cook for 25-30 minutes or until golden brown.
4. While chicken is cooking make the cream sauce by first cooking up the chopped bacon.
5. Remove bacon and set aside.
6. Over medium heat add in the diced onion. Cook 2-4 minutes or until fragrant and translucent.
7. Pour in the almond milk,chicken broth, nutritional yeast, salt and pepper, and stir around. Bring to a boil, then turn heat to low.
8. Let simmer until chicken is done.
9. Tear up your kale and place in sauce. Kale will wilt within a minute or so. Add the bacon back in and mix well.
10. Lastly, add your chicken into the sauce and garnish with fresh parsley.

Notes

If the cream sauce has not thickened, you can make an arrowroot slurry and pour into the sauce before you add the chicken

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This would also be pretty bomb with some sauteed mushrooms.  If you feel like putting that in there add it when cooking up the onions! I also drizzle the sauce all over the chicken after I have put it on everyone’s plate.

Pair this with some broccoli, asparagus and some mashed or roasted potatoes for a complete meal.

Whole30: yes

Paleo: yes