NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

3 tbsp Full-fat coconut milk

0.25 cup Chicken broth

1 cup Cauliflower rice

1 cup Fresh spinach

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Dried thyme

0.25 tsp Dried oregano

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with smoked paprika, garlic powder, dried thyme, dried oregano, cayenne pepper, sea salt, and black pepper.

• 2

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

• 3

  Place the seasoned chicken in the skillet and sear for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

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

• 5

  Reduce the heat to medium and pour the chicken broth and full-fat coconut milk into the same skillet, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 6

  Simmer the sauce for 3 to 4 minutes until it begins to thicken slightly, then add the fresh spinach and stir until it is completely wilted.

• 7

  Place the chicken back into the skillet to coat it with the creamy sauce.

• 8

  In a separate small pan or the microwave, steam the cauliflower rice until tender.

• 9

  Serve the Cajun chicken and plenty of the cream sauce over the bed of cauliflower rice.