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Dairy-Free Creamy Garlic Mushroom Chicken with Sauteed Broccoli – LOW CAL

Creamy Garlic Mushroom Chicken with Sauteed Broccoli – LOW CAL

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Course: Main Meals
Keyword: Week 1
Cooking Method: Stovetop
Recipe Type: Poultry
Servings: 2 servings
Calories: 433kcal


  • 8 oz chicken thighs
  • 16 oz crimini mushrooms sliced
  • 4 cup broccoli florets
  • 1 large shallot thinly sliced
  • 1 cup light canned coconut milk
  • 1 sprig fresh rosemary stem discarded
  • 3 tsp ghee
  • 2 tsp garlic minced
  • 1 ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp xanthan gum optional


  • HEAT 1 tsp of ghee over medium/high heat in a large skillet. Season chicken thighs with black pepper and ½ tsp of salt. Add chicken thighs to pan and brown 5 minutes.
  • TURN chicken over and add garlic, shallots and mushrooms. Cover and cook 5 minutes.
  • STIR in coconut milk, sea salt and rosemary. Bring to a simmer. Lower heat and simmer 25 minutes uncovered. Optional: sprinkle ¼ tsp of xanthan gum over the sauce and stir to blend.
  • IN a separate pan, heat remaining olive oil over medium high heat. Once oil is shimmering, add broccoli and sauté for 5 minutes or until broccoli is lightly crisped, stirring occasionally. Divide into 2 servings.


Calories: 433kcal | Carbohydrates: 36g | Protein: 33g | Fat: 25g | Fiber: 9g | Net Carbs: 27g