NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 clove garlic

1 tbsp shallot

1.5 cup cauliflower rice

1 tbsp nutritional yeast

0.5 tsp italian seasoning

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, and Italian seasoning.

• 2

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

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until a golden crust forms and the internal temperature reaches 165 degrees.

• 4

  Transfer the chicken to a plate and lower the skillet heat to medium.

• 5

  Add the minced shallot and garlic to the pan drippings, sautéing for 1-2 minutes until fragrant and soft.

• 6

  Pour in the full-fat coconut milk and stir in the sun-dried tomatoes and nutritional yeast, whisking gently to incorporate.

• 7

  Allow the sauce to simmer for 3-5 minutes until it thickens into a rich, creamy consistency.

• 8

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

• 9

  Place the chicken back into the skillet, spooning the sauce over the meat to glaze it.

• 10

  Steam the cauliflower rice until tender and serve the chicken and creamy Tuscan sauce immediately over the rice.