NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 cup cauliflower rice

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 5 to 7 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 about 1 minute until highly fragrant.

• 5

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

• 6

  Bring the liquid to a gentle simmer for 3 to 5 minutes until the sauce begins to thicken slightly.

• 7

  Add the fresh baby spinach to the skillet and stir until the leaves are just wilted.

• 8

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

• 9

  While the chicken warms through, steam the cauliflower rice in a separate pan or microwave until tender.

• 10

  Serve the creamy chicken and sauce immediately over the bed of cauliflower rice.