NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup dry-packed sun-dried tomatoes

0.25 cup full-fat coconut milk

0.5 cup low-sodium chicken broth

1 tbsp nutritional yeast

1 cup fresh baby spinach

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 the olive oil in a medium 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 diced onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.

• 6

  Stir in the chopped sun-dried tomatoes, coconut milk, chicken broth, and nutritional yeast, scraping any browned bits from the bottom of the pan.

• 7

  Bring the sauce to a gentle simmer for 3-4 minutes until it begins to slightly thicken.

• 8

  Add the fresh baby spinach to the skillet and stir until it is just wilted and bright green.

• 9

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