Marry Me Chick’n

Serves: 3 people
Prep Time: 10 min
Cooking: 25 min
Recipe By: Elizabeth Varga

Ingredients

2 tablespoons extra virgin olive oil, divided

1 medium yellow onion, diced

4 cloves garlic, minced

1 teaspoon chili flakes

½ teaspoon paprika

¼ teaspoon oregano

¼ teaspoon thyme

½ teaspoon salt

1/8 teaspoon pepper

1 can coconut milk

2 tablespoons tomato paste

1 tablespoon nutritional yeast

½ cup sundried tomatoes, chopped

1 cup chopped fresh spinach

Fresh basil leaves, for garnish

To serve: gluten-free artisan bread

Our (plant-rich) take on the viral recipe. So good, and so good for you, made from only real, whole food, plant-based ingredients.

Cook Abbot’s Chick’n according to package directions, using one tablespoon of extra virgin olive oil. Remove from the pan and set aside.
Heat the other tablespoon of olive oil in the pan. Add the onion and cook for 3-5 minutes until starting to soften.
Add the garlic, chili flakes, paprika, oregano, thyme, salt, and pepper. Cook for 30 seconds.
Add the coconut milk, tomato paste, nutritional yeast, and sundried tomatoes. Bring to a simmer and let cook for 5 minutes.
Stir in the cooked Chick’n and spinach. Cook another 1-2 minutes, to allow the spinach to wilt.
Serve with a slice of artisan bread and a garnish of fresh basil.