Ingredients:

• 1 lb boneless chicken breast, sliced thin or chicken tenderloins
• salt & pepper
• 1 Tablespoon Olive oil or Canola oil
• 4 garlic cloves, minced
• 1/2 cup diced sweet onion
• 1/3 cup dry white wine
• 1/8 teaspoon red pepper flakes
• 2 cups cherry tomatoes
• 2 cups baby spinach
• 1 cup full fat coconut milk

Directions:

1. Season both sides of chicken with salt and pepper
2. Heat a large skillet to medium high heat
3. Add olive oil to the pan and then chicken breast. Sear chicken for 4-5 minutes per side
4. Remove from pan and set aside
5. Add in onion and sauté until translucent, about 2 minutes.
6. Add in garlic and sauté for 30 seconds, stirring entire time.
7. Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of pepper flakes.
8. Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with spoon to make them burst.
9. Pour in the coconut milk.
10. Next add in spinach and sauté until wilted down. Stir and simmer for 3-4 minutes.
11. Place chicken back in the pan to heat through and serve.

*Optional: add lemon juice and fresh basil

~Recipe adapted from joyful healthy eats