Name: Tuscan Chicken Skillet with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 2 cloves garlic; 0.25 cup yellow onion; 0.25 cup sun-dried tomatoes; 1 cup fresh baby spinach; 0.25 cup full-fat coconut milk; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.25 cup chicken bone broth

Tuscan Chicken Skillet with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tuscan Chicken Skillet with Sun-Dried Tomatoes

Pan-seared chicken breast simmered in a velvety sun-dried tomato and spinach cream sauce for a vibrant, savory dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.1g

Fat

33.0g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 cloves garlic

0.25 cup yellow onion

0.25 cup sun-dried tomatoes

1 cup fresh baby spinach

0.25 cup full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 cup chicken bone broth

Try 7 days free, then $12.99 / mo.

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.
3
Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.
4
In the same skillet, add the diced yellow onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
5
Stir in the sun-dried tomatoes and chicken bone broth, scraping the bottom of the pan to release the flavorful browned bits.
6
Pour in the full-fat coconut milk and bring to a gentle simmer for 2 minutes until the sauce begins to thicken slightly.
7
Add the fresh baby spinach to the skillet and stir until just wilted.
8
Return the chicken to the skillet, spooning the sauce over the top, and serve immediately.