Ingredients
Scale
- 1 tablespoon olive oil
- 2–4 chicken breasts
- salt + pepper
- 1/2 yellow onion, sliced
- 1 heaping teaspoon dried thyme
- 2 heaping tablespoons sun-dried tomatoes (packed in oil)
- 2 tablespoons tomato oil, from the jar
- 1 8 oz. can of full fat coconut milk
- 2 handfuls fresh spinach
Instructions
- Heat a cast iron pan or other heavy duty pan on high heat with the olive oil in it. Sprinkle the chicken breasts with salt and pepper, on both sides.
- When the pan is hot, add the chicken breasts. Don’t move them until the sides start to turn white and they are crispy brown. Flip and turn the heat to medium. Add the sliced onion. Cook for 3-4 minutes.
- Add the sun-dried tomatoes, oil from the jar and coconut milk. Sprinkle in a pinch of each salt and pepper. When the coconut milk comes to a simmer, cook for 2 more minutes. Turn heat off and add the fresh spinach. Using tongs, move everything around so that the spinach cooks.
- Serve at once with the pan sauce.
Notes
It’s great over gluten free pasta, brown rice or handfuls of more fresh spinach. Let’s eat.
- Prep Time: 5
- Cook Time: 20
- Category: chicken
- Method: stove-top