Do you ever get bored of the same flavors that tend to show up in dinner week after week? We sure do! In fact, we were looking for a dairy free chicken alfredo sauce when we came across this recipe. We decided it’s not really an alfredo, but boy is this Creamy Rosemary Lemon Chicken delicious!
We swapped out coconut milk in the original recipe for unsweetened cashew milk to add a bit of a different spin and adjusted the quantities of herbs (a bit less rosemary and a bit more salt) to create a delicate balance of flavor. Cashew milk gives it a dairy free, creamy texture (perfect for cold winter nights!). And rice noodles keep it gluten free and make it a bit more filling if you’re cooking for the whole family.
As we made this, we weren’t quite sure about the coconut oil (thinking perhaps to substitute olive oil). While it’s likely a variation we’ll try, the coconut oil blends together with the rosemary, garlic and lemon wonderfully to create unexpected flavor that is sure to mix up your dinner routine.
Served over simple baked chicken, and rice noodles if you’re not paleo, this clean meal will surprise and satisfy!
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