NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

0.25 cup full-fat coconut milk

0.25 cup sun-dried tomatoes

1 cup fresh spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.13 tsp red pepper flakes

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 medium skillet over medium-high heat until shimmering.

• 3

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

• 4

  Reduce the heat to medium and add the minced garlic and sun-dried tomatoes to the same pan, sautéing for 1 minute until fragrant.

• 5

  Pour in the full-fat coconut milk and add the red pepper flakes, scraping the bottom of the pan to release any flavorful browned bits.

• 6

  Add the fresh spinach to the sauce and stir continuously until the leaves are just wilted.

• 7

  Slice the chicken breast and return it to the skillet, tossing well to coat every piece in the creamy sauce before serving.