NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Full-fat coconut milk

0.25 cup Low-sodium chicken broth

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

2 cloves Garlic

1 tbsp Nutritional yeast

1 small Shallot

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

  Add the chicken to the skillet and sear for 5 to 6 minutes per side, or until golden brown and cooked through, then transfer to a plate.

• 4

  In the same skillet, lower the heat to medium and add the finely minced shallot and garlic, sautéing for 2 minutes until fragrant.

• 5

  Pour in the chicken broth, coconut milk, and nutritional yeast, whisking to scrape up any browned bits from the bottom of the pan.

• 6

  Stir in the sun-dried tomatoes and simmer the sauce for 3 to 4 minutes until it begins to thicken slightly.

• 7

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

• 8

  Return the chicken to the skillet and spoon the creamy sauce over the top to warm through before serving immediately.