NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

2 tbsp Full-fat coconut milk

1 tbsp Lemon juice

2 cloves Garlic

1 cup Asparagus

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 5 to 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 minced garlic and trimmed asparagus, sautéing for 3 minutes until the asparagus is bright green and slightly tender.

• 5

  Lower the heat to medium and pour in the coconut milk and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 6

  Return the chicken to the skillet and add the fresh spinach, tossing gently for 1 to 2 minutes until the spinach is just wilted and the sauce has thickened into a creamy glaze.