NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.5 tsp Italian seasoning

0.25 tsp sea salt

0.25 tsp black pepper

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.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove from the pan and set aside.

• 4

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

• 5

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

• 6

  Bring the liquid to a gentle simmer, then add the fresh baby spinach and stir until it is completely wilted.

• 7

  Place the chicken back into the skillet, spooning the creamy sauce over the top, and serve immediately.