NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cremini mushrooms

0.5 cup yellow onion

2 cloves garlic

0.5 tbsp extra virgin olive oil

1 cup low-sodium chicken broth

0.25 cup full-fat coconut milk

1 tsp arrowroot powder

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper, then sear in the pan until golden brown on both sides.

• 3

  Remove the chicken from the pan and set aside; add the diced onions and sliced mushrooms to the same pan.

• 4

  Sauté the vegetables for 5-7 minutes until the mushrooms have released their moisture and are nicely browned.

• 5

  Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.

• 6

  Whisk the arrowroot powder into the chicken broth until dissolved, then pour the mixture into the pan while scraping up any browned bits.

• 7

  Return the chicken to the pan and stir in the full-fat coconut milk.

• 8

  Reduce heat to medium-low and simmer for 10-12 minutes until the sauce has thickened and the chicken is cooked through.

• 9

  Stir in the baby spinach until just wilted and serve immediately.