NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp olive oil

2 cloves garlic

2 tbsp sun-dried tomatoes

0.25 cup chicken broth

3 tbsp full-fat coconut milk

2 cups fresh spinach

0.5 tsp Italian seasoning

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

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 and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set aside on a plate to rest.

• 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 to deglaze the pan, scraping up any browned bits from the bottom.

• 6

  Stir in the coconut milk and red pepper flakes, bringing the liquid to a gentle simmer for 2-3 minutes until the sauce begins to thicken.

• 7

  Add the fresh spinach to the skillet and toss continuously until the leaves are just wilted into the sauce.

• 8

  Return the chicken to the pan, spooning the creamy sauce and tomatoes over the top before serving warm serving.