NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.25 cup full-fat coconut milk

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set aside on a plate, keeping the remaining oil and juices in the pan.

• 5

  Reduce heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Pour in the full-fat coconut milk and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Add the fresh baby spinach to the sauce and stir until the leaves are just wilted.

• 8

  Return the chicken to the skillet, spooning the creamy sauce over the top, and let it simmer for 1-2 minutes before serving.