NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

1 cup cremini mushrooms

2 cup baby spinach

0.25 cup full-fat coconut milk

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

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 oregano.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 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

  In the same skillet, add the sliced mushrooms and minced garlic, sautéing for 3-4 minutes until the mushrooms are tender and fragrant.

• 5

  Lower the heat to medium and pour in the full-fat coconut milk and lemon juice, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 6

  Add the baby spinach to the sauce and stir for 1 minute until the leaves are just wilted.

• 7

  Return the chicken and any resting juices to the pan, spooning the creamy sauce over the top before serving immediately.