Name: Tuscan Chicken Skillet with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp olive oil; 2 tbsp sun-dried tomatoes; 0.25 cup full-fat coconut milk; 1 cup fresh spinach; 1 clove garlic; 1 tbsp shallot; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Tuscan Chicken Skillet with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tuscan Chicken Skillet with Sun-Dried Tomatoes

Pan-seared chicken breast simmered in a velvety sun-dried tomato and spinach sauce that delivers a rich, savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.1g

Fat

24.6g

Carbs

10.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

1 cup fresh spinach

1 clove garlic

1 tbsp shallot

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat the olive oil in a medium skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 5 to 6 minutes per side until golden brown and cooked through, then remove and set aside on a plate.
4
In the same skillet, add the minced shallot and garlic, sautéing for 1 minute until fragrant and translucent.
5
Stir in the julienned sun-dried tomatoes and pour in the coconut milk, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
6
Add the fresh spinach to the sauce and stir continuously until the leaves are completely wilted.
7
Return the chicken and any resting juices back to the skillet, sprinkle with parmesan cheese, and simmer for 2 minutes until the sauce has thickened slightly.