NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

1 cup cremini mushrooms

2 cloves garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

0.25 cup chicken broth

2 cups baby spinach

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried Italian seasoning

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and Italian seasoning.

• 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 skillet and set aside.

• 3

  In the same skillet, add the sliced mushrooms and sauté for 4 minutes until they release their moisture and begin to brown.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.

• 5

  Pour in the chicken broth and full-fat coconut milk, scraping the bottom of the pan to release any browned bits. Bring to a gentle simmer for 3 minutes until the sauce slightly thickens.

• 6

  Stir in the baby spinach and cook for 1 minute until just wilted.

• 7

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