NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp olive oil

2 tbsp full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 clove garlic

1 cup zucchini

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the sliced zucchini and red bell peppers with 1 tsp of the olive oil and a pinch of the sea salt on the prepared baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.

• 4

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

• 5

  Heat the remaining 1 tsp of olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 6

  Remove the chicken from the skillet and set aside; add the minced garlic and chopped sun-dried tomatoes to the pan, sautéing for 1 minute until fragrant.

• 7

  Pour the full-fat coconut milk into the skillet and add the fresh spinach, stirring constantly until the sauce thickens slightly and the spinach has wilted.

• 8

  Return the chicken to the skillet, spooning the creamy sauce over the top, and serve immediately alongside the roasted vegetables.