NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 clove garlic

0.25 cup chicken broth

2 tbsp full-fat coconut milk

1 tbsp lemon juice

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby spinach

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried thyme.

• 2

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

• 3

  Place the chicken in 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 to the same skillet, sautéing for 30 seconds until fragrant.

• 5

  Pour in the chicken broth and lemon juice, using a wooden spoon to scrape the bottom of the pan to release the flavorful browned bits.

• 6

  Stir in the coconut milk and let the sauce simmer gently for 2-3 minutes until it begins to slightly thicken.

• 7

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

• 8

  Return the chicken to the skillet, spooning the creamy sauce over the top, and garnish with fresh chopped parsley before serving.