Gluten-Free, Dairy-Free, Serves 6

• 6 chicken breasts boneless, skinless
• 2 tsp olive oil
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste

Sauce:

• 2 tsp olive oil
• 4 cloves garlic minced
• 1 cup coconut cream
• 2 tsp lemon juice
• 1/4 cup vegan parmesan cheese
• Salt and pepper to taste
• Parsley finely chopped for serving

Directions:

Using parchment paper, place the chicken breasts between the paper and pound the chicken out to about 1/2 inch. Drizzle olive oil and season on both sides with the oregano, paprika, salt, and pepper. Make sure to rub in the seasoning. Heat a large pan over high heat. Add the chicken and cook for 2-3 minutes or until golden brown on both sides. Remove and set aside. To prepare the sauce, add oil and garlic to the pan, cooking for about 30 seconds. Add the cream and juice. Bring to a simmer, then add the parmesan while seasoning to taste. Add the chicken back in, reduce the heat, and cook for 5-7 minutes or until the chicken is cooked through. Garnish with parsley, more cheese, and a lemon wedge.