4 boneless, skinless chicken breasts
1 large (27 oz) can low sodium organic whole peeled tomatoes (I used the Muir Glen brand)
14 oz (1 can) organic unsweetened "milk" of your choice*
3 cloves fresh garlic, minced
1/4 c. dehydrated (or 1 lb fresh) portobello and shitaki mushrooms
1 medium butternut squash, cooked (with skin)
~2 T. dry red wine or cooking sherry (optional)
Seasonings:
sea salt and pepper
tarragon
Italian seasoning
Slow Cooker Directions:
Place the chicken and dehydrated mushrooms in the bottom of the cooker. Add the tomatoes with juice, lite coconut milk (or whatever you're using), sherry, and seasonings.
Either chop or slice the cooked butternut squash (with skin for extra fiber) with kitchen shears and add it to the slow cooker. If you do not have precooked squash on hand, add it to the bottom of the slow cooker beneath the chicken since it will take longer to cook.
Cover and cook on low for 6-7 hours or on high 4-5 hours until the chicken is nice and tender. Serve hot with easy coconut rice, over a bed of greens, or drained black beans - whichever suits your tastes.
Skillet Prep:
Coat your large skillet with nonstick spray and add 2 T. virgin coconut oil or extra virgin olive oil. Add the chicken, sherry, seasonings, and squash. Saute over medium high heat for 6-10 minutes until the chicken juices run clear. Add the tomatoes and coconut or other milk and reduce the heat to low. Simmer for about 10 minutes until everything is heated through.
*I used lite coconut milk, but plain or unsweetened hemp, almond, rice, or hazelnut nondairy milks would work fine. If you can eat dairy, goat or cow milk would work as well. In my opinion, either coconut, hemp, goat, or cow milk would work best here since almond and rice milk can be a bit thin. If you are a Celiac and drink rice milk, be careful and check that it is not made with malt (barley). For all of you dairy lovers out there, the goat milk would give this a nice tangy taste so I'd recommend it. The best "milk" options for a low glycemic index and load meal are your unsweetened coconut, hemp, almond, rice or hazelnut beverages. I never recommend soy milk due to the many negative side effects of soy, and dairy options like cow and goat milks have a decent amount of sugar from lactose (~11 g for 1 c. of skim cow milk). It is naturally occurring sugar and isn't that much in the long run, but just so that you're aware. I don't even have that option as I am highly sensitive to lactose and casein.
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