NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

1 clove Garlic

2 tbsp Sun-dried tomatoes

0.25 cup Full-fat coconut milk

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tsp Lemon juice

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

  Add the chicken to 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

  Lower the heat to medium and add the minced garlic and chopped sun-dried tomatoes to the same skillet, sautéing for 1 minute until fragrant.

• 5

  Pour in the full-fat coconut milk and stir to deglaze the pan, scraping up any browned bits from the bottom.

• 6

  Bring the sauce to a gentle simmer for 2-3 minutes until it begins to thicken slightly.

• 7

  Stir in the fresh baby spinach and cook for 1 minute until just wilted.

• 8

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

• 9

  Finish with a squeeze of fresh lemon juice before serving warm.