- 2 lb boneless chicken breasts
- Kosher salt and ground pepper to taste
- 1 tsp Italian seasoning
- 2 tbsp olive oil divided
- 4-5 cloves garlic minced
- 1 1/2 cup almond milk
- 1/2 cup Simon's Secret Sauce (any flavor)
- 1 tbsp gluten-free flour
- 1 medium broccoli head chopped (about 3 cups)
- 2 tbsp fresh parsley chopped
- Lemon wedges optional to serve
Rub the chicken with the seasonings on all sides.
Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.
In a small bowl whisk the almond milk and flour until smooth.
To the same pan heat the remaining oil, over medium heat. Add the garlic and and cook for up to 1 minute.
Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.
Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan, add Simon's Secret Sauce (any flavor) and continue to cook for a couple of minutes to heat up.
Garnish with chopped parsley and lemon wedges, if desired.