NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup full-fat coconut milk

1 cup fresh spinach

2 tbsp sun-dried tomatoes

1 clove garlic

0.25 cup yellow onion

0.25 cup 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 5-7 minutes per side 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 to rest.

• 5

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

• 6

  Pour in the chicken broth, coconut milk, sun-dried tomatoes, and nutritional yeast, whisking to combine and scraping up any browned bits from the bottom of the pan.

• 7

  Simmer the sauce for 4-5 minutes over medium heat until it begins to thicken into a creamy consistency.

• 8

  Add the fresh spinach to the skillet and stir for 1 minute until just wilted.

• 9

  Return the chicken to the pan, spooning the warm sauce over the top to coat before serving.