NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

2 cloves garlic

0.25 cup full-fat coconut milk

1 cup mushrooms

1 cup spinach

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  2. Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  3. Place the chicken in the skillet and sear for 6 minutes per side until a golden crust forms and the internal temperature reaches 165 degrees.

• 4

  4. Transfer the chicken to a plate and set aside.

• 5

  5. In the same skillet, add the minced garlic and sliced mushrooms, sautéing for 3-4 minutes until the mushrooms are tender and browned.

• 6

  6. Pour the full-fat coconut milk and lemon juice into the skillet, stirring with a wooden spoon to scrape up any flavorful browned bits.

• 7

  7. Add the fresh spinach to the skillet and stir for 1 minute until the leaves are just wilted.

• 8

  8. Return the chicken to the skillet, spooning the velvety sauce over the top to coat.

• 9

  9. Serve the chicken and sauce immediately over a bed of steamed cauliflower rice.