NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cremini mushrooms

1 cup fresh baby spinach

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp fresh lemon juice

PREPARATION

• 1

  Season the chicken breast pieces evenly with the sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté until they are tender and browned.

• 5

  Add the minced garlic and sun-dried tomatoes to the mushrooms, cooking for 1 minute until fragrant.

• 6

  Pour in the full-fat coconut milk and bring the mixture to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.

• 7

  Add the fresh baby spinach to the sauce and stir until the leaves are just wilted.

• 8

  Return the cooked chicken to the skillet, stir in the fresh lemon juice, and toss everything together to coat in the creamy sauce before serving.