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

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the minced garlic, halved cherry tomatoes, and sun-dried tomatoes, sautéing for 2 minutes until fragrant.

• 5

  Reduce heat to medium-low and pour in the coconut milk, stirring to scrape up any flavorful browned bits from the bottom of the pan.

• 6

  Add the fresh baby spinach to the sauce and stir until just wilted.

• 7

  Return the chicken to the skillet, spooning the sauce over the top, and garnish with fresh basil before serving.