Recipe of the Week

Pan-seared chicken nestled in a creamy garlic white wine sauce with spinach and burst tomatoes. 

  • 1 lb. boneless skinless chicken breast, thinly sliced
  • salt & pepper
  • 1 tablespoon avocado oil
  • 2 tablespoons unsalted butter ( or ghee for dairy-free)
  • 4 garlic cloves, minced
  • 1/2 cup diced sweet onion
  • 1/3 cup dry white wine
  • 1/8 teaspoon red pepper flakes
  • 2 cups cherry tomatoes
  • 2 cups baby spinach
  • 1 cup full fat coconut milk
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil, chiffon
  1. Season both sides of chicken with salt and pepper.
  2. Heat a large skillet to medium-high heat.
  3. Add avocado oil to the pan and then chicken breast. Sear chicken for 4-5 minutes per side.
  4. Remove from pan and set aside.
  5. Then immediately add butter (or ghee) to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
  6. Add in onions and saute until translucent, about 2 minutes.
  7. Deglaze the pan with white wine, scraping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
  8. Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
  9. Next, add in spinach and saute until wilted down, about 2 minutes.
  10. Pour in the coconut milk. Stir and simmer for 3-4 minutes.
  11. Then add lemon juice and fresh basil. Stir to combine.
  12. Place the chicken back in the pan and serve!

Serving Size: 1 chicken breast + sauce

Calories: 306

Fat: 23g

Carbohydrates: 10g

Protein: 19g

Sugar: 4g

Sodium: 203mg

Fiber: 1g