NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

2 clove garlic

2 tbsp sun-dried tomatoes

2 cup baby spinach

3 tbsp full-fat coconut milk

0.25 cup chicken broth

1 tbsp nutritional yeast

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 5-7 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F.

• 4

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

• 5

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

• 6

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

• 7

  Add the fresh baby spinach to the liquid and stir constantly until the leaves are wilted and the sauce has slightly thickened.

• 8

  Place the chicken back into the skillet, spooning the creamy sauce over the top, and simmer for 1-2 minutes before serving.