NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.25 tbsp Olive oil

0.13 cup Full-fat coconut milk

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 cup Cherry tomatoes

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 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 large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through, then transfer to a plate.

• 4

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes begin to burst.

• 5

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

• 6

  Add the baby spinach to the sauce and stir for 1 minute until just wilted.

• 7

  Return the chicken to the skillet, spooning the creamy sauce over the meat, and simmer for 1 additional minute before serving.