This Sun-dried Tomato and Lemon Chicken recipe pairs perfectly with our Crispy Ranch Potatoes! 

Prep Time: ~10 minutes
Cook Time: ~20 minutes
Total Time: ~30 minutes

Ingredients:

Chicken

• 4 chicken breasts ~24/720 ounces raw (assuming 6 ounces/180 grams each)

• 2 tbsp olive oil, extra virgin

• 1 tbsp dried basil

• salt & pepper

Sauce

• 3/4 cup compliant chicken stock

• 1/4 cup canned full fat unsweetened coconut milk

• 1/3 cup lemon juice

• 1/2 cup sun-dried tomatoes, drained (Make sure you read that label to ensure there is no added sugar!)

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 tsp garlic, minced (about 1 clove)

• 2 tbsp brined capers, rinsed

• 5 oz fresh spinach or spinach/arugula mix

Instructions:

1. Add olive oil (or other cooking fat of choice) to the skillet.  Heat pan to medium high heat.

2. Add chicken to a hot pan.  Sprinkle salt, pepper, and dried basil on top of each breast.

3. Cook until browned, about 5 minutes. Flip chicken. Cook until the opposite side of chicken is browned, about 5 minutes.

4. Reduce heat to low.  Add chicken stock, canned coconut milk, lemon juice, sun-dried tomatoes (make sure you drain the oil and cut them if the kind you use are pretty large), salt, pepper, garlic, and capers.

5. Cover and let simmer on medium low heat for 2 to 3 minutes to heat sauce.

6. Add spinach leaves.  Stir a little so they're in the sauce and not just covering your chicken.

7. COVER and let simmer for 2 to 3 minutes

Whole recipe serving breakdown:
24 Servings Protein
0 Servings Carb 
3 Servings Fat
2 Servings Veggies