NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

0.5 tbsp olive oil

0.25 cup full-fat coconut milk

2 tbsp sun-dried tomatoes

2 cup baby spinach

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

  Pat the chicken breast dry and season 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

  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 on a plate.

• 4

  Lower the heat to medium and add the minced garlic and sun-dried tomatoes to the remaining oil, sautéing for 1 minute until fragrant.

• 5

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

• 6

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

• 7

  Return the chicken and any resting juices to the skillet, drizzle with lemon juice, and spoon the sauce over the meat before serving warm.