NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

2 tbsp full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh spinach

0.5 cup cherry tomatoes

1 clove garlic

0.25 cup yellow onion

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-7 minutes per side.

• 3

  Remove the chicken from the skillet and set it aside on a plate; in the same pan, add the diced onion, minced garlic, and halved cherry tomatoes.

• 4

  Sauté the vegetables for 3 minutes until softened, then stir in the sun-dried tomatoes and full-fat coconut milk.

• 5

  Let the sauce simmer for 2 minutes until it thickens slightly, then fold in the fresh spinach until it is just wilted.

• 6

  Return the chicken to the skillet to coat it in the sauce and serve immediately over a bed of steamed cauliflower rice.