no cream

This luscious Lemon Butter Chicken cooks in ONE pan, uses no cream, and is so easy and delicious. Green beans cook alongside the chicken for a healthy meal!

Lemon Butter Chicken

chicken breasts

salt

black pepper

unsalted butter (divided (swap ghee to make Paleo friendly))

green beans (ends trimmed and

shallot (minced)

garlic (minced)

Italian seasoning

lemon lemon

can full-fat coconut milk

thyme

brown rice

Cauliflower rice

crusty bread

Whole wheat pasta

Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and pepper.

In a large, ovenproof skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and sear on both sides until deeply golden brown, 10 to 12 minutes total. Transfer to a plate.

Reduce the heat to medium low. Add the remaining tablespoon butter, then the green beans, shallot, garlic, and Italian seasoning. Stir to combine. Cook for 7 minutes, stirring often, until the green beans are crisp-tender. Remove from the heat. Zest the lemon into the pan, then squeeze in the lemon juice. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.

Place the skillet in the oven and cook for 15 to 25 minutes, or until an instant-read      thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (the cook time will vary based on the size of your chicken). Top with parsley. Serve with extra lemon wedges and rice, pasta, and/or fresh bread for mopping up the sauce, if desired.

A creamy & dairy-free soup with wild rice, meaty mushrooms, onions, and a truly flavorful soup broth. The most comforting vegan & gluten-free soup!

Vegan Mushroom Wild Rice Soup

wild rice blend

white onion, diced

garlic (about 1 Tbsp)

Tbsp vegan butter (or oil)

parsley

vegetable broth

coconut milk

salt & pepper

First, rinse the wild rice and add it...

First, rinse the wild rice and add it to a small or bowl to soak in cold water for 15-30 minutes.

While the rice is soaking, chop & prep...

While the rice is soaking, chop & prep the vegetables. Slice the mushrooms thinly (removing the bottom of the stems if desired) and  finely dice the onions.

Next, add the vegan butter to a large...

Next, add the vegan butter to a large soup pot and turn on the heat. Once the butter has melted, add in the onion, garlic, and mushrooms. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. Make sure to stir consistently to evenly cook the vegetables.

Once the vegetables are cooked, season with a...

Once the vegetables are cooked, season with a mix of parsley, salt, and pepper. Then, add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. Stir to mix together.

 Bring the pot of soup to a boil....

 Bring the pot of soup to a boil. Then, reduce the heat to a simmer and cook covered for 20 minutes.

At the 20 minute mark remove the soup...

At the 20 minute mark remove the soup lid, stir the soup, and cook the soup uncovered for an additional 15-20 minutes until the rice is cooked through. (Please note, if you are using a rice other than wild rice, cooking time will vary, so check if it is done at the 20 minute mark).

Remove the soup from the heat and let...

Remove the soup from the heat and let it sit for 5 minutes to thicken. Finally, serve and enjoy!

Thick, cheesy and creamy Parmesan Zucchini Soup perfect for a cozy night in! Packed with fresh vegetables and no actual cream, this cream-less creamy zucchini cheese soup is delicious and nutritious at the same time.

Cheesy Creamy Zucchini Parmesan Soup

Tbsp Olive Oil

Onion (Chopped, 112 grams)

tsp Garlic (Minced)

Chopped Zucchini (620 grams)

Chopped Carrots (128 grams)

Low Sodium Vegetable or Chicken Broth

Water

tsp Italian Seasoning

Salt

½ tsp Black Pepper

Almond Milk

Shredded Parmesan (60 grams)

Heat a large pot or dutch oven over medium-high heat, pour oil and fry onions and garlic for about 2 minutes until translucent.

Add zucchini, carrots, broth and water. Bring to a boil, reduce heat to medium, cover and simmer until vegetables are soft and cooked, about 20 minutes.

Blend soup with an immersion blender, or transfer to a blender, blend, and return to heat.

Add almond milk, Italian seasoning, salt and pepper, and stir.

Turn off heat, add in shredded Parmesan cheese and stir.

Top with some parsley, more cheese and serve with bread for dipping!

Top 4 no cream recipes from across the web

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Top Tags

Lemon Butter Chicken

Vegan Mushroom Wild Rice Soup

Vegan Mushroom Wild Rice Soup

Cheesy Creamy Zucchini Parmesan Sou...

Top 4 no cream recipes from across the web

The most viewed no cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Butter Chicken

Vegan Mushroom Wild Rice Soup

Vegan Mushroom Wild Rice Soup

Cheesy Creamy Zucchini Parmesan Sou...

The most viewed no cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine