Tender chicken breasts simmered in a creamy coconut sauce with sun-dried tomatoes, spinach, and Italian herbs. A comforting, low-carb meal that's perfect for weeknight dinners.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp coconut oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup full-fat coconut milk
- 1 tbsp stone-ground mustard
- 2 tbsp nutritional yeast
- 1 tbsp Italian seasoning
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup sun-dried tomatoes, roughly chopped
- 2 cups baby spinach, roughly chopped
- 2 tbsp Natura Fiber
Instructions
- Season the chicken breasts with garlic powder, onion powder, sea salt, and black pepper.
- Heat the coconut oil in a large skillet over medium-high heat.
- Cook the chicken for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a plate and set aside.
- If needed, add a little more oil to the skillet. Add the chopped onion and cook over medium heat until softened, about 4–5 minutes.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Pour in the chicken broth and coconut milk, stirring to combine.
- Add the stone-ground mustard, nutritional yeast, Italian seasoning, and season with salt and pepper. Simmer over medium heat until the sauce begins to thicken slightly.
- Stir in the sun-dried tomatoes and spinach. Cook until the spinach is wilted and the tomatoes have softened.
- Return the chicken to the skillet and simmer for 2–3 minutes, allowing it to warm through and absorb the flavors.
- Remove from the heat and stir in the Natura Fiber.
- Serve with steamed broccoli, cauliflower rice, or a fresh green salad.
