NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

2 clove garlic

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 cup full-fat coconut milk

0.25 cup chicken broth

1.5 cup zucchini noodles

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 large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 3

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

• 4

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

• 5

  Pour in the full-fat coconut milk and chicken broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 6

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

• 7

  Add the baby spinach to the skillet and stir for 1 minute until the leaves are just wilted.

• 8

  Return the chicken breast to the pan and spoon the sauce over the top to coat.

• 9

  Place the zucchini noodles in a serving bowl and top with the chicken and the creamy Tuscan sauce.