NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

3 tbsp full-fat coconut milk

0.5 cup sliced mushrooms

1 cup fresh spinach

1 clove garlic

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat until the oil is shimmering and hot.

• 3

  Add the chicken to the skillet and sear for 5-7 minutes per side until golden brown and cooked through, then remove to a plate.

• 4

  In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until they release their moisture and begin to brown.

• 5

  Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant, being careful not to let it burn.

• 6

  Pour in the full-fat coconut milk and fresh lemon juice, stirring to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Add the fresh spinach to the sauce and stir for 1-2 minutes until the leaves are just wilted.

• 8

  Place the chicken back into the skillet and spoon the velvety sauce over the top before serving warm.