NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.25 cup full-fat coconut milk

1 cup fresh baby spinach

2 tbsp sun-dried tomatoes

1 tsp minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

2 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 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 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside on a plate to rest.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Stir in the coconut milk and dried oregano, bringing the mixture to a gentle simmer.

• 8

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

• 9

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