Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp oil from the sun-dried tomato jar
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup full-fat canned coconut milk
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 2 cups fresh baby spinach
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and garlic powder.
  2. Heat 1 tablespoon of avocado oil in a skillet over medium-high heat until shimmering. Add chicken and sear for 5–7 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove chicken and set aside on a plate.
  3. Reduce heat to medium. Add 2 tablespoons of sun-dried tomato oil to the pan, followed by the minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes until the garlic becomes fragrant and the tomatoes soften slightly, scraping up the browned bits from the bottom of the pan.
  4. Stir in the coconut milk, dried oregano, and red pepper flakes. Bring to a gentle simmer for 3–5 minutes until the sauce thickens and becomes glossy.
  5. Fold in the baby spinach, stirring until wilted. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 2 minutes.
  6. Garnish with fresh basil before serving.