NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.25 cup full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh spinach

2 cloves garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 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 2-3 minutes until fragrant and translucent.

• 5

  Pour in the coconut milk and add the sun-dried tomatoes, stirring to scrape up any flavorful browned bits from the bottom of the pan.

• 6

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

• 7

  Return the chicken and any resting juices back to the skillet, spooning the sauce over the meat before serving warm.