NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 cup cauliflower rice

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 medium skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5 to 6 minutes per side.

• 3

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

• 4

  In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for about 1 minute until fragrant.

• 5

  Pour in the full-fat coconut milk and bring to a gentle simmer, stirring to incorporate any flavorful browned bits from the pan.

• 6

  Add the fresh baby spinach to the sauce and stir until just wilted, then return the chicken breast to the skillet to coat in the sauce.

• 7

  Steam the cauliflower rice until tender and serve the creamy chicken and sauce immediately over the rice.