NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 clove garlic

3 cup baby spinach

2 tbsp full-fat coconut milk

1 tbsp nutritional yeast

1 tbsp pine nuts

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the pine nuts in a small dry skillet over medium-low heat and toast until golden and fragrant, then set aside.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.

• 4

  Remove the chicken from the pan to rest, then add the minced garlic to the same skillet and sauté for 30 seconds.

• 5

  Add the baby spinach to the skillet and cook until wilted, then stir in the coconut milk, nutritional yeast, and remaining salt and pepper.

• 6

  Slice the chicken and serve it over the velvety spinach mixture, finishing with the toasted pine nuts.