NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

2 clove garlic

1 small shallot

2 tbsp sun-dried tomatoes

2 cup baby spinach

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 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 large skillet over medium-high heat. Once hot, add the chicken and sear for 5-7 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.

• 3

  In the same skillet, lower the heat to medium and add the minced garlic and finely diced shallot, sautéing for 2 minutes until fragrant.

• 4

  Stir in the sun-dried tomatoes, coconut milk, chicken broth, and nutritional yeast. Bring to a gentle simmer for 3-4 minutes until the sauce begins to thicken.

• 5

  Add the baby spinach to the skillet and stir until just wilted.

• 6

  Return the chicken to the skillet, spooning the creamy sauce over the top, and serve immediately.