NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

2 cups baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.

• 3

  In the same skillet, lower the heat to medium and add the finely diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.

• 4

  Stir in the chopped sun-dried tomatoes and pour in the coconut milk. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.

• 5

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

• 6

  Return the chicken breast to the skillet, spooning the creamy sauce over the top. Serve immediately while hot.