2 tablespoons olive oil (or avocado oil)

1.5 pounds boneless skinless chicken breast, cut into 1-inch cubes

2 teaspoons garlic salt (or divided salt)

1/2 teaspoon black pepper

1 tablespoon fresh minced garlic

1 (13.66-ounce) can full-fat unsweetened coconut cream (chilled; solid part only)

1 cup chicken broth

1/4 cup nutritional yeast

1 teaspoon dried oregano

1–2 tablespoons arrowroot or potato starch

1 (8-ounce) jar sun-dried tomatoes, drained, blotted, and chopped (about 1/3 cup)

0.5 ounces fresh basil, chopped (optional)

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Heat olive oil in a large skillet over medium heat. Add cubed chicken, season with 1 teaspoon salt and pepper, and cook for 5–7 minutes until golden and cooked through. Stir in minced garlic during the last minute and cook until fragrant.
In a bowl, whisk together chicken broth, nutritional yeast, oregano, remaining 1 teaspoon salt, and 1 tablespoon arrowroot starch until smooth.
Drain and chop sun-dried tomatoes, blotting off excess oil.
Add sun-dried tomatoes to the skillet with chicken. Stir in the solid coconut cream and let it melt into the sauce.
Pour in the broth mixture and bring to a gentle boil. Reduce heat and simmer for 5 minutes, stirring occasionally, until thickened.
If needed, adjust consistency with more broth or a slurry of starch and water.
Season to taste and stir in chopped basil for freshness.
Serve hot over cauliflower rice, zucchini noodles, or roasted vegetables.

Use chicken thighs instead of breasts for a richer flavor.

For spice, add red pepper flakes or hot sauce.

Stir in spinach or kale for added greens.

Full-fat coconut milk can replace coconut cream for a lighter sauce.

Reheat gently with a splash of broth to loosen the sauce.