NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/4 medium Red Bell Pepper

1/2 cup sliced Zucchini

1/8 medium Hass Avocado

1 tbsp Fresh Cilantro

PREPARATION

• 1

  Begin by cutting the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

• 2

  Heat the olive oil in a skillet over medium heat and add the chicken. Sauté until the chicken is cooked through and lightly golden on the outside.

• 3

  While the chicken cooks, prepare the vegetables. Halve the cherry tomatoes, dice the red bell pepper, slice the zucchini, and roughly chop the baby spinach and cilantro.

• 4

  Once the chicken is nearly done, pour in the light coconut milk and stir to create a creamy base. Allow it to heat through for about 2 minutes.

• 5

  Add the chopped zucchini, red bell pepper, and cherry tomatoes into the skillet, stirring gently to combine. Let the vegetables soften slightly for 2-3 minutes, keeping them still crisp.

• 6

  Stir in the baby spinach, allowing it to wilt into the sauce.

• 7

  Plate the creamy coconut chicken and vegetables, then top with fresh cilantro and slices of avocado for added creaminess and flavor.

• 8

  Serve warm and enjoy this fresh, vibrant dish that perfectly balances protein and healthy fats.