NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tsp olive oil

2 cloves garlic

2 tbsp sun-dried tomatoes

1 cup fresh spinach

0.13 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 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 5-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F.

• 4

  Remove the chicken from the skillet and set aside on a plate, keeping it warm.

• 5

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

• 6

  Pour in the coconut milk and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Add the fresh spinach to the liquid and simmer for 2-3 minutes until the spinach is wilted and the sauce has slightly thickened.

• 8

  Return the chicken to the skillet, spooning the creamy sauce over the meat to coat it thoroughly before serving.