NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

2 cloves garlic

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 cup coconut milk

0.25 cup chicken broth

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup zucchini noodles

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then transfer to a plate and cover with foil.

• 4

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

• 5

  Pour in the coconut milk, chicken broth, and nutritional yeast, whisking to combine and scraping up any browned bits from the bottom of the pan.

• 6

  Simmer the sauce for 3-4 minutes until it begins to thicken slightly.

• 7

  Add the baby spinach to the skillet and stir until it is just wilted into the sauce.

• 8

  Add the zucchini noodles and the cooked chicken back into the skillet, tossing gently for 1-2 minutes until everything is well coated and heated through.