NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup full-fat coconut milk

1 tbsp tomato paste

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup zucchini noodles

PREPARATION

• 1

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

• 2

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the skillet and set aside on a plate.

• 4

  In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Whisk in the tomato paste and coconut milk, scraping up any browned bits from the bottom of the pan.

• 6

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

• 7

  Add the baby spinach and stir until just wilted, then return the chicken to the pan to coat in the sauce.

• 8

  Serve the creamy chicken and sauce over a bed of fresh zucchini noodles.