NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp Italian seasoning

2 cloves garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

0.5 cup low-sodium chicken broth

1 cup fresh baby spinach

1 tsp fresh lemon juice

PREPARATION

• 1

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

• 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 until golden brown and cooked through, then transfer to a plate.

• 4

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

• 5

  Pour in the chicken broth and coconut milk, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 6

  Bring the sauce to a gentle simmer for 3 to 4 minutes until it begins to thicken slightly.

• 7

  Stir in the fresh baby spinach and cook for 1 minute until wilted, then return the chicken to the skillet to warm through.

• 8

  Finish the dish with a squeeze of fresh lemon juice over the top before serving warm.