Creamy Tuscan Chicken

Creamy Tuscan Chicken - An easy and healthy weeknight staple dinner, you can’t believe it’s not from Olive Garden. 

If you are looking for a super simple weeknight recipe that is healthy, affordable, requires less than 10 ingredients to make, one skillet - all while appeasing every member in the household - then look no further! 

Creamy Tuscan Chicken recipe ticks all those boxes and so much more! 

Members from the Nourished Roots Meal Plan Membership could not believe how easy the recipe came together during our monthly meal prep virtual cooking class calls. 

Comments like: “should have doubled the recipe because my family is requesting leftovers” and “our family is not dairy free but we could have sworn there was dairy in this recipe - how is it so creamy!?”

If you would like more creamy non-dairy based recipes, check these out: creamy coconut lime chicken thighs, pesto chicken salad with pickled grapes and arugula, lamb stew squash bowl, cauliflower alfredo sauce, creamy tomato pesto soup, and spicy Thai tofu with crispy coconut spaghetti squash noodles.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Creamy Tuscan Chicken - An easy and healthy weeknight staple dinner, you can’t believe it’s not from Olive Garden. 

Servings: 6 | Prep Time: 15 MIN | Cook Time: 30 MIN

Ingredients

• 4 large chicken breasts

• 1 Tbsp avocado oil

• 1 Tbsp ghee (or butter, or avo oil)

• 1/2 medium onion

• 3 cloves garlic, minced

• 1 13.5 oz can coconut cream (or full-fat, unsweetened)

• 2 packed cups fresh spinach

• 1/2 cup sun-dried tomatoes

• 1 14 oz can quartered artichoke hearts

• fresh basil, garnish

Serve with roasted potatoes, cauliflower rice, zucchini noodles, or spaghetti squash

Directions

1. Liberally season both sides of each chicken breast with salt.

2. Heat avocado oil in a large skillet over medium-high heat. Once oil is hot and shimmering, place chicken breasts in a skillet. Cook 5 to 6 minutes per side, depending on thickness of chicken breast. Once chicken is browned and firm on both sides, transfer to a plate and set aside.

3. Clean any browned or burnt residue from the skillet, then return to heat. Lower heat to medium and add ghee (or butter or avocado oil). When the ghee is melted, add minced onion (the other half from the omelet recipe!) and garlic. Cook, stirring constantly, until fragrant – approximately 30 to 60 seconds.

4. Pour in coconut cream and stir well. Add spinach, sun-dried tomatoes, and artichoke hearts. Stir well, then allow sauce to simmer until well combined and slightly thickened, approximately 5 minutes.

5. Return chicken to skillet and turn 2 to 3 times, to coat in sauce. Serve warm with roasted potatoes, cauliflower rice, zucchini noodles, or spaghetti squash.

Classic Vegan Truffles

These truffles are rich, creamy smooth and just melt in your mouth! Literally, as I am writing this post, my mouth is watering! 

Classic vegan truffles are to die for!

Valentine’s day is coming up, so truffles are a great safe option to make for that special someone or just for you! Truffles are great to make the day before as the flavor consistency tastes best when chilled overnight. 

As most of you know, a classic chocolate truffle includes a ganache that is composed of heavy cream and bittersweet chocolate. You can dip the truffles in chocolate or dust them off with cocoa powder.

I am lactose intolerant, so I haven’t been able to eat a classic truffle in quite some time. Through countless recipe testings, I am finally at a point where I can eat a truffle and not be sick!

While this recipe follows the traditional approach on making a classic truffle, the special ingredients that are orchestrated in these special little balls are what makes them stand out the most.

Check out below on how to make these amazing bad boys!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

These classic vegan truffles are made with ingredients that are naturally lower in sugar while maintaining the classic creamy ganache texture!

INGREDIENTS

• 12 oz good quality vegan dark chocolate ((60% or higher))

• 1 can coconut cream

• 1/4 cup coffee

• 1 Tbsp pure maple syrup

DIRECTIONS

1. In a small saucepan, heat coconut cream, coffee, and pure maple syrup while whisking consistently. Just as it starts to boil, take the saucepan off the burner.

2. Cut the chocolate bark into pieces (can use small chocolate chips too) and place into a medium bowl.

3. Pour the cream mixture over the chocolate. With a spatula, fold the cream mixture with the chocolate until fully incorporated.

4. Let the mixture sit until room temperature and place into fridge to chill for up to 2 hours.

5. When the ganache is firm, use a small scooper or spoon and form the ganache into balls. Roll them in your favorite toppings like cocoa powder, coconut flakes, or melted chocolate with clean, cold hands.

6. Store in refrigerator until ready to serve!

NOTES

1. Before setting your ganache mixture in the fridge to chill, cover the top layer with plastic wrap to prevent a skin from developing as well as to keep the ganache away from dirt and fridge odor.

2. Best when chilled in the fridge overnight. If you are putting it in the freezer to speed up the "chilling process", set the ganache out until room temperature before scooping into balls. If you try to scoop when the ganache is really firm to frozen, then the ganache will fall apart and it will be hard to form balls.

3. If you find the balls are melting in your hands as you are forming them, wash your hands and keep an ice packet or frozen bag of peas at bay to lower your hand's body temperature.