NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

2 cloves garlic

2 tbsp sun-dried tomatoes

0.25 cup low-sodium chicken broth

2 tbsp full-fat coconut milk

1 tbsp grated parmesan cheese

1 cup zucchini noodles

0.25 tsp red pepper flakes

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

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 large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5-6 minutes per side.

• 3

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

• 4

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 5

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

• 6

  Bring the sauce to a gentle simmer for 3 minutes until it begins to thicken, then stir in the baby spinach until just wilted.

• 7

  Return the chicken to the pan, spooning the sauce over the top, and sprinkle with grated parmesan cheese.

• 8

  Serve the chicken and creamy sauce immediately over a bed of fresh zucchini noodles.