NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

0.25 cup full-fat coconut milk

0.25 cup chicken bone broth

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side, or until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside on a plate, keeping the pan over medium heat.

• 5

  Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

• 6

  Pour in the coconut milk and chicken bone broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Add the fresh baby spinach to the liquid and stir until the leaves are wilted and the sauce has thickened slightly.

• 8

  Return the chicken to the skillet and spoon the creamy sauce over the top before serving warm.