NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

3 tbsp full-fat coconut milk

1 cup fresh baby spinach

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-6 minutes.

• 3

  Reduce the heat to medium and add the finely diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion is translucent.

• 4

  Stir in the tomato puree, smoked paprika, dried oregano, and the remaining salt and pepper. Let the sauce simmer for 3 minutes.

• 5

  Pour in the full-fat coconut milk and stir until the sauce is smooth and creamy.

• 6

  Add the fresh baby spinach to the pan and stir gently until the leaves are just wilted and the chicken is cooked through.

• 7

  Serve immediately in a warm bowl, drizzling any extra sauce from the pan over the top.