NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.25 cup full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp Italian seasoning

0.13 tsp red pepper flakes

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and cooked through.

• 4

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

• 5

  Add the minced garlic and finely chopped shallot to the skillet, sautéing for 1 minute until fragrant.

• 6

  Pour in the full-fat coconut milk and add the sun-dried tomatoes, stirring to scrape up any flavorful browned bits from the bottom.

• 7

  Stir in the fresh baby spinach and red pepper flakes, simmering for 2 minutes until the greens are wilted and the sauce has thickened.

• 8

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