Creamy Chicken and Broccoli

Ingredients

• 2 pounds boneless chicken breasts
• Kosher salt and ground pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil, divided
• 4-5 cloves garlic, minced
• 1 1/2 cup almond milk, or any other milk
• 1 tablespoon gluten-free flour, or any other flour
• 1 medium broccoli head, chopped (about 3 cups)
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, optional to serve

Instructions

• Rub the 2 pounds boneless chicken breasts with the seasonings on all sides. (Kosher salt and ground pepper and 1 teaspoon Italian seasoning)
• In a small bowl, whisk the 1 1/2 cup almond milk and 1 tablespoon gluten-free flour until smooth. Set aside.
• Heat 1 tablespoon of the 2 tablespoons olive 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.
• To the same pan, heat the remaining oil, over medium heat. Add the 4-5 cloves garlic (minced) 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 1 medium broccoli head, florets and cook for 6-8 minutes, or just until tender.
• Return the chicken to the pan and continue to cook for a couple of minutes to heat up.
• Garnish with 2 tablespoons fresh parsley and Lemon wedges, if desired.