NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

2 tbsp Sun-dried tomatoes

2 cloves Garlic

0.25 cup Full-fat coconut milk

0.25 cup Low-sodium chicken broth

1 cup Baby spinach

0.5 cup Cooked gluten-free rotini

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tsp Fresh basil

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and fully cooked.

• 3

  Remove the chicken from the skillet and set aside; add minced garlic and sun-dried tomatoes to the same pan, sautéing for 1 minute until fragrant.

• 4

  Pour in the full-fat coconut milk and chicken broth, stirring to scrape up any flavorful browned bits from the bottom of the pan.

• 5

  Simmer the sauce for 3-5 minutes until it begins to thicken, then stir in the baby spinach until it just starts to wilt.

• 6

  Return the chicken to the skillet to coat with the sauce, then serve immediately over the cooked gluten-free rotini garnished with fresh basil.