NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup cherry tomatoes

2 tbsp full-fat coconut milk

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.

• 4

  In the same skillet, add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to blister and release their juices.

• 5

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

• 6

  Lower the heat to medium and pour in the coconut milk, adding the remaining salt, pepper, and oregano while stirring to deglaze the pan.

• 7

  Add the fresh baby spinach to the sauce and stir until the leaves are just wilted.

• 8

  Return the chicken breast to the skillet, spooning the creamy tomato sauce over the top to coat.

• 9

  Garnish with chopped fresh parsley and serve warm.