NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.25 cup full-fat coconut milk

1 cup fresh baby spinach

0.5 cup sliced mushrooms

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

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

• 4

  In the same skillet, add the sliced mushrooms and minced garlic, sautéing for 3-4 minutes until the mushrooms are tender and fragrant.

• 5

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

• 6

  Add the fresh baby spinach to the sauce and stir for 1-2 minutes until the leaves are just wilted.

• 7

  Return the chicken to the skillet, spooning the creamy sauce over the top, and let it simmer for one minute before serving.