NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 cup fresh baby spinach

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear until a golden-brown crust forms on all sides, approximately 5-6 minutes.

• 4

  Remove the chicken from the pan and set aside on a plate; add the diced onion to the same skillet and sauté until translucent and soft.

• 5

  Stir in the minced garlic, cumin, smoked paprika, and turmeric, cooking for 1 minute until the spices become highly fragrant.

• 6

  Pour in the tomato puree and coconut milk, stirring to combine while scraping up any flavorful browned bits from the bottom of the pan.

• 7

  Return the chicken and any accumulated juices to the skillet, stirring to coat in the sauce.

• 8

  Simmer for 3-4 minutes until the sauce thickens slightly and the chicken is cooked through.

• 9

  Fold in the fresh baby spinach and stir for 30 seconds until just wilted, then serve immediately.