NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 tbsp olive oil

2 cloves garlic

2 tbsp sun-dried tomatoes

2 cups baby spinach

3 tbsp full-fat coconut milk

0.25 cup chicken broth

0.5 tsp italian seasoning

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with the sea salt, black pepper, and Italian seasoning.

• 2

  Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for 5-7 minutes per side until golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set it aside on a plate to rest.

• 4

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

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

• 6

  Stir in the full-fat coconut milk and bring the liquid to a gentle simmer.

• 7

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

• 8

  Place the chicken back into the skillet, spooning the creamy sauce over the top, and let it warm through for 1 minute before serving.