NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

1 small shallot

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes per side.

• 4

  Remove the chicken from the pan and set aside on a plate to rest.

• 5

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

• 6

  Stir in the sun-dried tomatoes, chicken broth, and full-fat coconut milk, scraping the bottom of the pan to incorporate the browned bits.

• 7

  Add the baby spinach to the sauce and stir until the leaves are just wilted.

• 8

  Place the chicken back into the skillet and simmer for 2 minutes to allow the sauce to thicken and coat the chicken before serving.