NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.25 cup full-fat coconut milk

1 cup fresh baby spinach

2 tbsp sun-dried tomatoes

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 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 large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.

• 4

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

• 5

  Pour in the chicken bone broth and full-fat coconut milk, whisking to scrape up any flavorful browned bits from the bottom of the pan.

• 6

  Add the fresh baby spinach to the sauce and stir gently until the leaves begin to wilt into the liquid.

• 7

  Return the chicken to the skillet along with the cooked brown rice, tossing everything together until the rice is creamy and well-coated.

• 8

  Serve immediately while the sauce is warm and the chicken is tender.