NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tsp extra virgin olive oil

2 cloves garlic

2 tbsp full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 tbsp nutritional yeast

1 medium zucchini

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear for 6-7 minutes per side until golden brown and cooked through, then remove and set aside to rest.

• 4

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

• 5

  Pour in the full-fat coconut milk and whisk in the nutritional yeast, simmering for 3-4 minutes until the sauce thickens into a velvety consistency.

• 6

  Stir in the fresh spinach and cook for 1 minute until just wilted.

• 7

  While the sauce simmers, use a spiralizer to turn the zucchini into noodles and place them in a serving bowl.

• 8

  Slice the rested chicken breast and place it over the zucchini noodles, then pour the hot Tuscan cream sauce over the top and finish with the remaining salt and pepper.