Ingredients
Units Scale
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 4 chicken breasts
- 1/2 cup chicken stock
- 1/4 cup sundried tomatoes, finely chopped
- 1 cup coconut milk
- handful baby spinach leaves
Instructions
- Heat oil in a large frypan over medium heat.
- Add garlic and cook for 1 minutes.
- Place chicken in frying pan and cook until browned on each side.
- Add the chicken stock and sundried tomatoes to the pan, then cover with a lid. Let the chicken simmer for 10-15 minutes, or until fully cooked.
- Remove the chicken from the pan and cover with foil to keep warm. Do not clean the pan, leave the sundried tomatoes in the pan for added flavour, and set the chicken aside for now.
- Add the spinach to the pan, then stir in the coconut milk. Bring the mixture to a gentle boil, allowing the flavors to combine.
- To serve, place the chicken on a plate and spoon the sundried tomato, spinach, and coconut sauce over the top. Pair with a side of fresh vegetables.
