NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.25 cup full-fat coconut milk

1 cup asparagus spears

2 cups baby spinach

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

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. Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.

• 3

  In the same skillet, add the minced garlic and trimmed asparagus spears. Sauté for 3-4 minutes until the asparagus is bright green and tender-crisp.

• 4

  Lower the heat to medium and pour in the coconut milk, lemon juice, and lemon zest. Stir constantly, scraping up any browned bits from the bottom of the pan, until the sauce begins to simmer and thicken slightly.

• 5

  Add the baby spinach to the skillet and stir until just wilted.

• 6

  Return the chicken to the skillet, spooning the creamy sauce over the top. Serve immediately.