NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.25 cup full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.25 cup chicken bone broth

1 tsp fresh basil

PREPARATION

• 1

  1. Season chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 2

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

• 3

  3. Sear the chicken for 5-6 minutes per side until golden brown and cooked through, then remove from the pan and set aside.

• 4

  4. In the same skillet, add minced garlic and finely chopped shallots, sautéing for 1-2 minutes until fragrant.

• 5

  5. Pour in the chicken bone broth and scrape the bottom of the pan to release the flavorful browned bits.

• 6

  6. Stir in the coconut milk and sun-dried tomatoes, bringing the mixture to a gentle simmer for 3-4 minutes until the sauce starts to thicken.

• 7

  7. Add the fresh spinach to the sauce and stir until just wilted.

• 8

  8. Return the chicken to the skillet, spooning the velvety sauce over the top, and garnish with fresh basil before serving.