Ingredients
Equipment
Method
- Sprinkle chicken breasts with paprika, sea salt, and pepper.
- Heat coconut oil in a large skillet over medium-high heat. Once melted, add garlic and chicken.
- Cook chicken on both sides until golden brown, then drizzle with coconut milk.
- Cover and cook over medium-low heat until chicken is cooked through, about 8-10 minutes.
- Transfer chicken to a plate, add spinach to the skillet.
- Cook until slightly wilted, 30-seconds to 1 minute, then turn off heat and return chicken to skillet.
- Serve and enjoy.
Notes
- Storage: Store leftovers in an airtight container and refrigerate for up to three days. Reheat gently to avoid drying out the chicken.
- Freezing: You can freeze the cooked dish for up to three months. Thaw in the refrigerator before reheating.
- Pairing: Serve with rice, quinoa, or crusty bread to soak up the delicious sauce.
- Variations: Try adding other vegetables like bell peppers or broccoli for a unique twist.
- Serving Temperature: For the best flavor, serve the dish warm, right from the skillet.
- Extra Flavor: Feel free to add herbs like cilantro or parsley for a fresh touch before serving.