NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

0.25 cup chicken bone broth

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the diced yellow onion and sauté for 3 minutes until translucent.

• 5

  Stir in the minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.

• 6

  Pour in the full-fat coconut milk and chicken bone broth, scraping the bottom of the pan to release any browned bits.

• 7

  Bring the sauce to a gentle simmer for 3-4 minutes until it begins to thicken slightly.

• 8

  Add the baby spinach to the skillet and stir until it just begins to wilt.

• 9

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