NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup full-fat coconut milk

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

2 tbsp sun-dried tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Pour in the full-fat coconut milk and bring to a gentle simmer, scraping the bottom of the pan to release any flavorful browned bits.

• 6

  Stir in the grated parmesan cheese and fresh baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

• 7

  Return the chicken to the skillet and spoon the creamy sauce over the top before serving warm.