NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tsp extra virgin olive oil

2 tbsp sun-dried tomatoes

2 tbsp full-fat coconut milk

2 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.25 cup low-sodium chicken broth

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 until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F.

• 4

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

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Stir in the coconut milk and simmer for 2 minutes until the sauce begins to slightly thicken.

• 8

  Add the fresh baby spinach to the skillet and stir until just wilted.

• 9

  Return the chicken and any resting juices back to the skillet, spooning the sauce over the meat before serving warm.