In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breasts, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and cook for about 5-7 minutes until they’re golden brown and cooked through.

In the final minute of cooking, add the minced garlic, stirring until fragrant but not burnt.

While the chicken cooks, prepare the sauce. In a medium mixing bowl, whisk together the chicken broth, nutritional yeast, dried oregano, the remaining 1 teaspoon salt, and 1 tablespoon of the starch.

Prepare the sun-dried tomatoes by draining well, blotting dry, and chopping them into small pieces.

Once the chicken is fully cooked, toss in the chopped sun-dried tomatoes, stirring well to combine.

Next, add only the white solid part of the chilled coconut cream into the pan, leaving the liquid behind for future use. Stir until melted and fully incorporated.

Pour the chicken broth mixture over the chicken. Increase the heat to bring it to a boil, then reduce to a simmer for approximately 5 minutes or until the sauce is thickened to your liking.

If the sauce seems too liquidy, combine an additional tablespoon of starch with a tablespoon of broth in a small bowl, whisk until smooth, and add to the pan. Stir and cook until it thickens further.

Season with additional salt as needed. Serve your Marry Me Chicken with roasted veggies or over a bed of steamed cauliflower rice for a complete Whole30 dinner.