Green Chilli Almond Milk Chicken Breasts

This green chilli almond milk chicken breast recipe is dairy-free, gluten-free, and sugar-free.

4-6 servings

Prep time: 30 minutes


  • 2 ½ cups unsweetened almond milk (see recipe below)
  • 1 cup organic chicken stock
  • 3 – 4 green chillies, finely chopped (deseed if you prefer less heat)
  • 4 spring onions, sliced
  • 2 cloves garlic, crushed
  • ½ tsp Himalayan salt, divided
  • 2 T unsweetened, organic almond nut butter
  • 6 chicken breast fillets (cubed)
  • 1 T sesame seeds, toasted (see notes below)
  • 2 T slivered almonds, toasted (see notes below)
  • Handful fresh basil leaves


  1. Combine almond milk, stock, green chillies, spring onions, almond nut butter, garlic and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook the mixture for 10 or so minutes.
  2. Add chicken into the sauce pan. Simmer until all the chicken is cooked through and tender (4 – 7 minutes).
  3. Remove from the heat. Stir in basil leaves. Season to taste.
    Serve over brown rice with a green salad. Sprinkle with toasted almonds and sesame seeds.


  • Almond Milk Recipe: Blend 2 ½ cups water with a large handful raw almonds and ¼ teaspoon salt. Strain through a nut milk bag or muslin cloth. Use. Keeps for 3 days.
  • Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days. Reheat before serving.
  • To toast slivered almonds and sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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