NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup cremini mushrooms

2 cup baby spinach

3 cloves garlic

0.25 cup full-fat coconut milk

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown on all sides and cooked through, approximately 6 minutes, then remove chicken from the pan.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté until they are tender and have released their moisture.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

• 6

  Pour in the full-fat coconut milk and bring to a light simmer, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Return the cooked chicken to the skillet and add the baby spinach, stirring until the leaves are just wilted into the sauce.

• 8

  Remove from heat and stir in the fresh lemon juice before serving immediately.