NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

1 small shallot

2 cloves garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

1 tbsp nutritional yeast

1 cup baby spinach

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 medium skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 3

  Remove the chicken from the skillet and set aside; in the same pan, add the finely minced shallot and garlic, sautéing until fragrant.

• 4

  Stir in the sun-dried tomatoes, coconut milk, chicken broth, and nutritional yeast, scraping any browned bits from the bottom of the pan.

• 5

  Bring the sauce to a light simmer for 3 minutes until it begins to thicken, then stir in the baby spinach until just wilted.

• 6

  Return the chicken to the skillet, spooning the creamy sauce over the top, and serve immediately.