NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

2 clove garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

2 cup fresh baby spinach

1 tbsp nutritional yeast

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.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.

• 4

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

• 5

  Pour in the coconut milk, chicken broth, and nutritional yeast, whisking to combine and scraping up any browned bits from the pan.

• 6

  Add the baby spinach to the liquid and stir until the leaves are wilted and the sauce has slightly thickened.

• 7

  Return the chicken to the skillet, spooning the sauce over the top, and simmer for 2 minutes before serving.