NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup onion

1 clove garlic

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 cup full-fat coconut milk

0.25 cup chicken broth

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 medium skillet over medium-high heat until shimmering.

• 3

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

• 4

  In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent, then add the minced garlic and cook for another 30 seconds until fragrant.

• 5

  Stir in the chopped sun-dried tomatoes, coconut milk, and chicken broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 6

  Bring the liquid to a gentle simmer and add the baby spinach, stirring constantly until the leaves are wilted into the sauce.

• 7

  Return the chicken breast to the skillet and simmer for 1-2 minutes to allow the flavors to meld before serving.