NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.25 cup yellow onion

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 medium 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 and set aside on a plate.

• 4

  In the same skillet, add the diced yellow onion and minced garlic, sautéing for 2 minutes until fragrant and translucent.

• 5

  Stir in the drained sun-dried tomatoes and pour in the coconut milk, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 6

  Add the fresh baby spinach to the sauce and stir for 1-2 minutes until the leaves are wilted and the sauce has slightly thickened.

• 7

  Return the chicken to the skillet, spooning the velvety sauce over the top to warm through before serving.