NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked jasmine rice

2 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

0.5 cup chopped asparagus

1 cup fresh baby spinach

1 clove garlic

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken breast to the skillet and sear for 5 to 6 minutes per side until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the minced garlic and chopped asparagus, sautéing for about 3 minutes until the asparagus is bright green and tender-crisp.

• 5

  Lower the heat to medium and pour in the full-fat coconut milk and fresh lemon juice, stirring gently to deglaze the pan.

• 6

  Add the fresh baby spinach to the skillet and stir until the leaves are just wilted into the sauce.

• 7

  Slice the rested chicken and return it to the pan, tossing to coat the pieces in the creamy lemon sauce.

• 8

  Serve the chicken and vegetable mixture immediately over the warm jasmine rice.