NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

2 tbsp sun-dried tomatoes

2 cups baby spinach

2 tbsp full-fat coconut milk

0.25 cup low-sodium chicken broth

1 tbsp nutritional yeast

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 olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F.

• 4

  Remove the chicken from the skillet and set aside on a plate, keeping the remaining juices in the pan.

• 5

  Reduce heat to medium and add the finely diced yellow onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent.

• 6

  Stir in the chopped sun-dried tomatoes, chicken broth, coconut milk, and nutritional yeast, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Add the baby spinach to the skillet and stir continuously for 1 to 2 minutes until the leaves are fully wilted into the sauce.

• 8

  Return the chicken breast to the skillet and spoon the creamy sauce over the top, allowing it to simmer for 1 minute to harmonize the flavors before serving.