NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup full-fat coconut milk

1 tbsp grated parmesan cheese

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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 medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 5 to 6 minutes per side until golden brown and cooked through, then remove and set aside on a plate.

• 4

  In the same skillet, add the diced yellow onion and minced garlic, sautéing for 2 minutes until fragrant and translucent.

• 5

  Stir in the sun-dried tomatoes and pour in the full-fat coconut milk, using a spatula to scrape up any flavorful browned bits from the bottom of the pan.

• 6

  Bring the sauce to a gentle simmer, then stir in the fresh baby spinach and grated parmesan cheese until the greens are wilted and the sauce has thickened.

• 7

  Return the chicken breast to the skillet, spooning the creamy sauce over the top, and serve immediately.