NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

2 cloves Garlic

2 tbsp Sun-dried tomatoes

0.25 cup Chicken broth

2 tbsp Full-fat coconut milk

1 tbsp Parmesan cheese

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

0.25 tsp Red pepper flakes

1 cup Zucchini noodles

PREPARATION

• 1

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

• 2

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

• 3

  Sear the chicken for 5-6 minutes per side until golden brown and cooked through, then remove and set aside on a plate.

• 4

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

• 5

  Pour in the chicken broth to deglaze the pan, followed by the full-fat coconut milk, stirring to combine.

• 6

  Add the fresh spinach and red pepper flakes to the sauce, simmering until the leaves are completely wilted.

• 7

  Whisk in the parmesan cheese until the sauce becomes smooth and slightly thickened.

• 8

  Return the chicken to the skillet to coat in the sauce and serve immediately over a bed of fresh zucchini noodles.