Name: Chicken Breast with Cashew Cream Sauce
Ingredients: 3/4 cup raw unsalted cashews; Olive oil cooking spray; 1 head garlic (whole) plus 2 cloves garlic, minced, divided; 1 Tbsp fresh lemon juice; 1 1/2 tsp olive oil, divided; ½ Avocado (peeled); Pinch Cayenne; 4 4-oz boneless, skinless chicken breasts, pounded about 1⁄2-inch thick; Pinch sea salt; 1/4 tsp fresh ground black pepper, plus additional to taste; 1 large shallot, finely chopped; 3 cups broccoli florets (or your favorite veggie side)

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Always opt for Organic, Antibotic-free Chicken. I like to ask the local butcher to pound my chicken as well, so it’s ready for me to cook! Chicken is high in lean protein and Cashews are high in a number of vitamins like K, E, and B6 all essential vitamins for a healthy body!

Chicken Breast with Cashew Cream Sauce

Author: Jayne

Scale

Ingredients

3/4 cup raw unsalted cashews
Olive oil cooking spray
1 head garlic (whole) plus 2 cloves garlic, minced, divided
1 Tbsp fresh lemon juice
1 1/2 tsp olive oil, divided
½ Avocado (peeled)
Pinch Cayenne
4 4-oz boneless, skinless chicken breasts, pounded about 1⁄2-inch thick
Pinch sea salt
1/4 tsp fresh ground black pepper, plus additional to taste
1 large shallot, finely chopped
3 cups broccoli florets (or your favorite veggie side)

Instructions

Place cashews in a bowl and cover with cold water. Cover and refrigerate overnight.
Preheat oven to 350°F. Cut a 10-inch square of foil and mist with cooking spray. Slice 1⁄4-inch from top of head of garlic. Place cut side up on foil and wrap tightly. Place on a baking sheet and roast for 1 hour. Set aside to cool.
When garlic is cool enough to handle, squeeze cloves out of peel into a blender; discard peels. Drain cashews and add to blender along with lemon juice, 1 cup cold water, ½ avocado. Begin blending on low speed, gradually increasing to high, until mixture is smooth, 1 to 2 minutes. Add Sea Salt, Pepper and a pinch of cayenne to taste.
In a large nonstick skillet on medium-high, heat 1 tsp oil. Season chicken evenly with salt and pepper. Cook, turning halfway, until browned on both sides and cooked through, about 8 to 12 minutes. Remove from skillet to a plate and cover to keep warm.
Heat remaining 1/2 tsp oil in skillet. Add shallot and broccoli and sauté́ for about 5 minutes, stirring often, until shallot is browned and softened. Add remaining minced garlic and sauté́ for 1 more minute. Remove to plate with chicken.
Add cashew mixture to same skillet and cook, stirring constantly, until warmed through and slightly thickened, about 1 minute. Serve over chicken and broccoli. Season with additional pepper.