Name: Creamy Sun-Dried Tomato Chicken Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup full-fat coconut milk; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.25 cup yellow onion; 1 clove garlic; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.13 tsp red pepper flakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken Skillet

Pan-seared chicken breast simmered in a velvety sun-dried tomato and coconut milk sauce with wilted spinach for a vibrant, savory finish.

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NUTRITION

Protein

47.0g

Fat

24.0g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 cup yellow onion

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.13 tsp red pepper flakes

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PREPARATION

1
Season the chicken breast on both sides 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 breast to the skillet and sear for 5-6 minutes per side until golden brown and cooked through.
4
Remove the chicken from the pan and set aside on a plate to rest.
5
In the same skillet, add the diced yellow onion and sauté for 3 minutes until translucent.
6
Stir in the minced garlic, sun-dried tomatoes, and red pepper flakes, cooking for 1 minute until fragrant.
7
Pour in the coconut milk and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
8
Add the baby spinach and stir until just wilted into the sauce.
9
Return the chicken breast to the skillet, spooning the creamy sauce over the top before serving.