NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup full-fat coconut milk

0.25 cup chicken broth

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

  Season the chicken breast evenly on 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 from the pan and set aside.

• 4

  In the same skillet, add the diced yellow onion and minced garlic, sautéing for 2-3 minutes until translucent and fragrant.

• 5

  Stir in the chopped sun-dried tomatoes, chicken broth, and full-fat coconut milk, bringing the mixture to a gentle simmer.

• 6

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

• 7

  Return the chicken to the skillet, spooning the sauce over the top, and finish with a squeeze of fresh lemon juice before serving.