NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

2 cloves garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

2 cups 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 on both sides.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown, approximately 5-6 minutes per side.

• 3

  Remove the chicken from the skillet and set aside on a plate while you prepare the sauce.

• 4

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

• 5

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

• 6

  Stir in the fresh baby spinach and simmer for 2 minutes until the leaves have wilted into the sauce.

• 7

  Return the chicken to the skillet, spooning the creamy sauce over the meat, and cook for another 2 minutes until heated through.