27/03/2017
Absolutley delicious! Dont take my word for it though, give it a shot =)
4 x large chicken breasts
2 x tablespoons coconut oil, divided
1 cup low sodium chicken stock
½ cup greek yogurt
½ lemon, juiced
3 x garlic cloves, crushed
2 tsp dried oregano
250gms spinach
pink salt to taste
pepper to taste
Method
1. Pre heat oven to 200c
2. Heat 1 tablespoon of coconut oil in a large oven-proof skillet at high heat.
3. Season both sides of the chicken with salt and pepper before transfering to the hot skillet.
4. Sear the chicken 2-3 minutes per side, just until it looks golden brown
5. Remove chicken from the pan and set aside. Allow pan to cool slightly before heating remaining 1 tablespoon of oil over medium heat.
6. Toss in the garlic and sautee until fragrant, about 30 seconds
7. Pour in the chicken stock, yogurt, lemon juice, and oregano and stir until the mixture is smooth
8. Let the mixture reduce for a few minutes until it has thickened.
9. Pour the spinach and over another pinch of salt. Let the greens wilt down, stirring occasionally.
10. Place the chicken breast back into the pan and transfer the pan into the oven.
11. Bake for 15 minutes or until the chicken is fully cooked.
12. Serve chicken on a bed of the wilted spinach and top with a drizzle of creamy sauce.
