NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

2 cloves garlic

2 tbsp sun-dried tomatoes

2 cups fresh spinach

2 tbsp full-fat coconut milk

0.25 cup low-sodium chicken broth

1 tbsp grated parmesan cheese

1.5 cups zucchini noodles

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 3

  Remove the chicken from the pan and set aside to rest.

• 4

  In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Pour in the chicken broth and coconut milk, scraping the bottom of the pan to release any browned bits.

• 6

  Add the fresh spinach to the skillet and stir until the leaves are wilted and the sauce has slightly thickened.

• 7

  Stir in the grated parmesan cheese until the sauce is smooth and creamy.

• 8

  Return the chicken to the pan to coat it in the sauce.

• 9

  Briefly sauté the zucchini noodles in a separate pan for 2 minutes or serve them raw for extra crunch, then top with the creamy chicken and sauce.