NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Baby potatoes

0.5 tbsp Grass-fed butter

2 tbsp Full-fat coconut milk

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

  Place the chicken breast and halved baby potatoes into the bottom of the slow cooker.

• 2

  In a small bowl, whisk together the melted grass-fed butter, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Pour the lemon-herb mixture over the chicken and potatoes, tossing the potatoes slightly to ensure they are evenly coated.

• 4

  Cover and cook on the low setting for 4 to 5 hours until the chicken is tender and the potatoes are easily pierced with a fork.

• 5

  Carefully remove the chicken and potatoes from the slow cooker and set them aside on a warm plate.

• 6

  Stir the full-fat coconut milk and fresh baby spinach into the warm liquid remaining in the slow cooker until the spinach is wilted and the sauce is creamy.

• 7

  Return the chicken and potatoes to the slow cooker, spooning the sauce over the top before serving to ensure every bite is flavorful.