Paleo Sun Dried Tomato Chicken

Just in time for Fall, this creamy and wholesome dish is perfect for the season

This dish is sooooooooo good. There's just no other way to say it. Granted, I notched 11 reps at 70% of my 1 rep max bench press today and I'm excited and happy but also pretty tired out, so maybe I'm not doing the good with the words and them coming together creatively. This dish is good. That's what I've got. It's creamy and flavorful and light enough to help you feel good but sticks to your ribs just enough to hit the spot after a hard workout or on a crisp evening.

Ingredients:
1.5-2lbs chicken thighs or breasts, free range/humanely raised for preference
1.5 cups sun dried tomatoes
1.5 cups basil, any variety 
1 yellow or white onion, minced small
1 can of full fat coconut milk
1 cup of chicken broth (chicken stock is fine, and chicken bone broth is amazing)
1/4 cup tapioca flour
1 heaping teaspoon black pepper
3 cloves of garlic, smashed
1.5 Tbsp Italian Seasoning, a combo of whatever you've got on hand in the thyme, oregano, basil family of seasonings

Directions:
​1. Preheat the oven to 350 degrees

2. Mix the tapioca and pepper together in a medium sized dish

3. Dip each side of each chicken piece and then sear the chicken in a large frying pan
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Note that you don't need to cook the chicken all the way through as it will go in the oven for quite some time. Especially if you're using chicken breasts, don't overdo it here as you don't want your chicken to get dry

4. While the chicken is going, get your delicious sauce together. In a different pan, combine a tablespoon of olive oil and your chopped onion over medium heat and saute the onion for about 2 minutes

5. Add in the sun dried tomato, smashed garlic cloves, coconut milk, and all seasonings and stir together. Turn up to high and simmer for 3-4 minutes

6. Pour half of the sauce in the bottom of a rectangular baking dish and add the chicken to the top of it

7. Dowse the chicken with the remaining half of the sauce making sure to splash some sauce everywhere on the chicken. Add the torn basil leaves over the top

I used purple basil because that's what was ready from my garden. The fact that it looks so darn pretty over this dish was entirely accidental.

8. Bake at 350 degrees for 45 minutes. Devour. Serve this alongside some hearty salad greens or over some spinach noodles

What did you think? Amazing, right? This is one of those dishes which you can hardly believe is paleo, it's so rich and flavorful. How did it work for you? Things you would add or change? Which fall tv show are you most looking forward to coming back? Leave me a comment, I'd love to hear from you