NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup roasted red peppers

0.25 cup full-fat coconut milk

1 tsp olive oil

1 small shallot

1 clove garlic

2 cups baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh basil

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and smoked paprika.

• 2

  Heat olive oil in a large skillet over medium-high heat and sear the chicken 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 finely minced shallot and garlic, sautéing for 1-2 minutes until fragrant and translucent.

• 5

  While the aromatics cook, place the roasted red peppers and coconut milk in a blender and process until completely smooth.

• 6

  Pour the red pepper mixture into the skillet, stirring to deglaze the pan, and simmer for 3-4 minutes until the sauce thickens slightly.

• 7

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

• 8

  Return the chicken to the skillet, spooning the sauce over the top, and garnish with fresh torn basil before serving.