NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cannellini beans

0.25 cup full-fat coconut milk

1 cup baby spinach

2 tbsp sun-dried tomatoes

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup chicken bone broth

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 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 for 5-6 minutes per side until golden brown and cooked through, then remove from the pan and set aside to rest.

• 4

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

• 5

  Stir in the cannellini beans, chicken bone broth, and full-fat coconut milk, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet.

• 6

  Bring the liquid to a gentle simmer and let it cook for 3-4 minutes until the sauce begins to thicken slightly.

• 7

  Add the baby spinach to the skillet and stir for 1 minute until the leaves are just wilted.

• 8

  Slice the rested chicken breast into strips and return it to the skillet, tossing gently to coat every piece in the creamy sauce.

• 9

  Garnish the dish with freshly chopped parsley and serve immediately while hot.