NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

3 tbsp full-fat coconut milk

2 tbsp low-sodium chicken broth

1 tbsp lemon juice

2 cloves garlic

1 cup asparagus

2 cups fresh baby spinach

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In the same skillet, add the trimmed asparagus and minced garlic, sautéing for 2-3 minutes until the garlic is fragrant and asparagus is bright green.

• 5

  Pour in the chicken broth and lemon juice to deglaze the pan, scraping up any browned bits from the bottom.

• 6

  Reduce heat to medium-low and stir in the full-fat coconut milk and dried thyme, whisking gently to create a smooth sauce.

• 7

  Add the spinach to the skillet and stir until just wilted into the sauce.

• 8

  Return the chicken to the skillet, spooning the creamy sauce over the top to coat.

• 9

  Garnish with fresh chopped parsley before serving warm.