NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

2 tbsp full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup low-sodium chicken broth

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 extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through, then set aside.

• 4

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

• 5

  Stir in the sun-dried tomatoes, chicken broth, and full-fat coconut milk, scraping any browned bits from the bottom of the pan.

• 6

  Add the fresh spinach to the sauce and stir until the leaves are wilted and the sauce has thickened slightly.

• 7

  Slice the chicken and return it to the skillet, tossing to coat in the sauce, then serve immediately over the warm cooked white rice.