This Tuscan chicken dish is zesty, hearty, and a delightful way to eat lycopene [1]!
Sun-dried tomatoes (and regular tomatoes) are loaded with lycopene that supports healthy breasts, prostates, and cells—so make more to share. Garlic [2] also reduces blood pressure and cholesterol and may help prevent dementia.
To further support healthy aging, please review this blog post [3]on including some meat in your diet. Bon Appétit!
Ingredients:
- 1 shallot, diced
- 8 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp onion powder
- 1 tsp Himalayan sea salt
- 1 tsp pepper
- 4 chicken breasts
- 2 tbsp avocado oil
- 2 cups coconut milk
- 1/2 cup sun-dried tomatoes
- 1/4 cup fresh basil, chopped
- 4 cups spinach
Directions:
- Place the chicken breasts between a sheet of parchment paper and pound them down until they are even in thickness
- Sprinkle both sides of chicken breasts with salt, pepper, Italian seasoning, and onion powder
- Heat oil up in a skillet and once hot add chicken breast, you may have to do this in batches
- Cook without turning for 4-5 minutes to create a golden crust, then turn and repeat on the other side. Remove chicken from the skillet
- Add garlic and shallots and cook until fragrant
- Add coconut milk, sundried tomatoes, and basil to the skillet and stir, scraping up any browned pieces from the bottom of the skillet
- Add chicken back into the pan with sauce, cover, and allow to simmer for 10 minutes or so or until chicken is cooked through
- Stir in the spinach and allow to wilt