Coriander Almond Chicken in Cream

O MY GOSH. This was A-MAZ-ING! Like I kinda don't want to share it with everyone it was sooo delicious!! It was also extremely quick to make!! Definitely going to have to remake this one again!!

Time to prep/cook: 5 min/ 10 min
Servings: 1
Ingredients:

• 1 Chicken tenderloin
• 1/4 cup mushrooms - cut into chunks
• 1/2 oz fat free cream cheese
• 2 tsp ground dried coriander seeds (I ground mine by putting them in a ziplock baggie and rolling a the spice jar over the seeds - you could hear and feel them crushing)
• 1-2 tsp of dried basil
• 1 tsp ground black pepper
• 3 tsp minced almonds (I used the presliced almond chips for salads and just finely chopped a small handful of those)
• 1 tbsp sesame oil
• 1/2 avocado, long slices
• small handful of cherry tomatoes

1. Slice the tenderloin in half long ways, then cut each 1/2 into chunks the width of your thumb
2. Heat the oil in a frying pan, add the chicken and mushroom chunks and cook for about 4 minutes or until chicken is cooked all the way through
3. Add the cream cheese (Works best if you cut the cream cheese into smaller chunks) and stir the ingredients until the cheese is melted
4. Add the almonds, coriander, and basil, then stir
   **SPECIAL NOTE: A SMALL AMOUNT OF CORIANDER GOES A LONG WAY!!!***
5. Season with black pepper to taste
6. Serve with sliced avocado and cherry tomatoes
7. Enjoy (and you will!!)