NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

2 tbsp sun-dried tomatoes

2 cloves garlic

0.25 cup chicken broth

2 tbsp full-fat coconut milk

2 cups baby spinach

1 tbsp parmesan cheese

0.5 tsp dried oregano

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken until golden brown, about 5-6 minutes per side, then remove from the pan.

• 3

  In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 4

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 5

  Whisk in the coconut milk, dried oregano, and red pepper flakes, bringing the liquid to a gentle simmer.

• 6

  Return the chicken to the skillet and let it cook in the sauce for another 2-3 minutes until the internal temperature reaches 165°F.

• 7

  Stir in the baby spinach and parmesan cheese, allowing the greens to wilt into the sauce before serving immediately.