Ingredients:
1 chicken breast with bones and skin removed
1 ½ medium whole (2-3/5” Dia) red tomatoes
2 cups spinach
1 ½ cloves garlic
½ tbsp crumbled bay leaf
½ tbsp coconut oil
¼ cup chopped onions
¾ tsp coriander leaf
½ tbsp raw lemon juice
1 dash salt
½ dash black pepper
2 oz organic, low sodium vegetable broth
Preparation (Serves 1):
- Heat oil in non-stick pan. Add chicken and onion. Cook until chicken is done. Set aside.
- In a second non-stick sauté pan, heat oil. Stir in tomatoes, bay leaf, broth, garlic, oregano, cilantro and salt and pepper and sauté for 1-2 minutes. Then, add spinach to mixture and sauté until it begins to wilt (about a minute). Sprinkle lemon juice on top.
- Place vegetable mixture on serving plate and top with chicken.
Nutritional Info:
Calories 268; fat 10g, sodium 322 mg; carbohydrates 17.5g; protein 27.3g; fiber 5.1g
