In a large skillet, heat the olive oil over medium heat. When hot, add the cubed chicken breasts. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 5-7 minutes until golden brown and fully cooked.

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

Chop the sun-dried tomatoes finely. If sensitive to texture, chop small and blot them dry to prevent extra oil.

Once the chicken is cooked, add the sun-dried tomatoes to the pan. Stir well, then add only the solid part of the chilled coconut cream. Mix until melted.

Pour in the chicken broth mixture. Bring the sauce to a boil, then simmer for about 5 minutes until thickened to your liking.

Adjust the seasoning with salt to taste. Serve alongside your favorite veggies or over a bed of steamed cauliflower rice.