NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

2 cloves garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

1 cup fresh spinach

1.5 cups cauliflower rice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 3

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

• 4

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

• 5

  Pour in the coconut milk and chicken broth, stirring to deglaze the pan, and bring to a gentle simmer for 3 minutes until the sauce slightly thickens.

• 6

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

• 7

  In a separate small pan or the microwave, steam the cauliflower rice until tender.

• 8

  Serve the creamy chicken and sauce over the cauliflower rice and finish with a fresh squeeze of lemon juice.