I am pretty excited to share this recipe with ya’ll. This is definitely my way of showing how much I love you – it is that good!
I showed the creation on my Insta stories while I was cooking and I honestly wished the aromas could have seeped through my phone. The herbs, garlic and lemon all came together and just smell so darn good. This is one of those dishes that is quick enough for a weeknight meal – ready in 30 minutes AND a little extra enough to serve your company (when you can have company again, that is).
Honestly, though, I really want you to make this dish!
Sun Dried Tomato Chicken
- 4 chicken breasts
- 2 tbsp olive oil, extra virgin
- 1 tbsp dried oregano
SUN-DRIED TOMATO LEMON SAUCE
- 3/4 cup low sodium chicken stock
- 1/4 cup unsweetened canned coconut milk (I used Thai Kitchen – do not use low fat) *Shake well before using*
- Juice of one lemon
- 1/2 cup julienne cut sun-dried tomatoes , drained
- 1/4 tsp pepper
- 2 tsp minced garlic, or more
- 2 tbsp brined capers, rinsed
- 5 oz fresh spinach
Add olive oil to saute pan and heat pan to medium high heat.
Add chicken to the hot pan and sprinkle pepper and oregano on top of each breast. Cook until browned on each side, about 5 minutes or so on each side.
Reduce heat to low. Add chicken stock, canned coconut milk, lemon juice, sun-dried tomatoes (make sure you drained the oil), pepper, garlic, and capers. Cover and let simmer on medium low heat for 2 to 3 minutes to heat sauce and until chicken is completely cooked through.
Add spinach leaves to the sides of the pan and around the chicken breasts. Cover and let simmer for 2 to 3 minutes until leaves start to wilt.
That’s it . . . Enjoy!
I wish I’d taken more photos, or at least more photos that were actually good enough share. There were no leftovers and things moved pretty quickly from pan to plate to empty, so you just have to go with me on this one.
And did it mention it is paleo and Whole30 approved?
I hope it gives you some of your own inspiration in the kitchen.