NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp shallot

2 cloves garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

0.25 cup chicken broth

1 cup fresh spinach

1 tbsp parmesan cheese

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 shallot, garlic, and sun-dried tomatoes, sautéing for 2 minutes until fragrant.

• 5

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

• 6

  Add the fresh spinach to the liquid and stir until the leaves are wilted and the sauce begins to simmer.

• 7

  Stir in the parmesan cheese until the sauce thickens slightly.

• 8

  Return the chicken to the skillet, spooning the creamy sauce over the top, and serve immediately.