NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz brown rice penne pasta

0.25 cup full-fat coconut milk

1 tsp extra virgin olive oil

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.25 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Boil a pot of salted water and cook the brown rice penne until al dente, then drain and set aside.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet, let it rest for a few minutes, then slice into strips.

• 5

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

• 6

  Pour in the chicken bone broth and coconut milk, scraping the bottom of the pan to release any browned bits.

• 7

  Stir in the fresh baby spinach and simmer until the leaves have wilted and the sauce has slightly thickened.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together until coated in the velvety sauce.