NUTRITION

SERVINGS

INGREDIENTS

5.75 oz chicken breast

1 tsp olive oil

1 tbsp shallot

1 clove garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and cooked through, then transfer to a plate and cover with foil.

• 4

  In the same skillet, add the minced shallot and garlic, sautéing for 1 to 2 minutes until fragrant and translucent.

• 5

  Stir in the sun-dried tomatoes and pour in the coconut milk, bringing the mixture to a gentle simmer for 3 minutes until the sauce begins to thicken.

• 6

  Add the fresh baby spinach to the sauce, stirring constantly until the leaves are just wilted.

• 7

  Return the chicken to the skillet, spooning the velvety sauce over the top, and serve immediately alongside the steamed broccoli florets.