NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

2 cloves garlic

2 cups fresh baby spinach

2 tbsp sun-dried tomatoes

1 tbsp full-fat coconut milk

0.25 cup low-sodium chicken broth

0.5 tsp dried Italian seasoning

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest.

• 5

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

• 6

  Pour in the chicken broth and coconut milk, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Add the fresh baby spinach to the liquid and simmer for 2 to 3 minutes until the leaves are wilted and the sauce has slightly thickened.

• 8

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