NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

3 tbsp Full-fat coconut milk

0.25 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

2 cloves Garlic

1 cup Fresh baby spinach

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin 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 the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set aside on a plate, keeping the remaining oil in the pan.

• 5

  Reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

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

• 7

  Whisk in the full-fat coconut milk and simmer for 2-3 minutes until the sauce begins to thicken slightly.

• 8

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

• 9

  Return the chicken to the skillet, spooning the creamy lemon sauce over the top before serving.