NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

2 clove Garlic

2 tbsp Sun-dried tomatoes

2 cup 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

0.13 tsp Red pepper flakes

PREPARATION

• 1

  Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 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

  Stir in the nutritional yeast and red pepper flakes, then add the baby spinach.

• 8

  Simmer the sauce for 2-3 minutes until the spinach is wilted and the liquid has thickened into a creamy consistency.

• 9

  Return the chicken to the skillet, nestling it into the sauce and spooning some over the top before serving.