NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.25 cup full-fat coconut milk

0.25 cup chicken bone broth

1 tsp extra virgin olive oil

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Slice the sweet potato into 1/2-inch thick rounds.

• 2

  Toss the sweet potato rounds with half of the olive oil and a pinch of sea salt and pepper. Arrange in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 3

  While the potatoes roast, season the chicken breast on both sides with the remaining sea salt, black pepper, and dried thyme.

• 4

  Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat. Sear the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and let it rest on a plate.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30-60 seconds until fragrant, being careful not to burn it.

• 6

  Pour in the chicken bone broth to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 7

  Whisk in the full-fat coconut milk and bring to a gentle simmer. Let the sauce bubble for 2-3 minutes until it thickens slightly.

• 8

  Add the baby spinach to the sauce and stir until just wilted, about 1 minute.

• 9

  Plate the roasted sweet potato rounds, top with the seared chicken breast, and generously spoon the garlic cream sauce over the top.