NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 clove garlic

2 tbsp sun-dried tomatoes

0.25 cup full-fat coconut milk

0.25 cup chicken broth

0.25 tsp dried oregano

0.13 tsp red pepper flakes

2 cup fresh spinach

1 tsp fresh basil

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 3

  Remove the chicken from the pan and set it aside on a plate.

• 4

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

• 5

  Pour in the full-fat coconut milk and chicken broth, then stir in the dried oregano and red pepper flakes.

• 6

  Let the sauce simmer for 3 to 5 minutes until it thickens slightly into a velvety consistency.

• 7

  Toss in the fresh spinach and stir until it is just wilted.

• 8

  Place the chicken back into the skillet, spooning the sauce over the top, and garnish with fresh basil before serving.