NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.25 cup full-fat coconut milk

1 cup fresh spinach

0.25 cup sun-dried tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

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

• 6

  Pour in the full-fat coconut milk and bring to a gentle simmer, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 7

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

• 8

  Return the chicken to the skillet and spoon the creamy sauce over the top before serving warm.