– ▢1 Tbsp avocado oil – ▢1 large yellow onion, chopped – ▢5 large cloves garlic, minced – ▢1 ½ lbs boneless skinless chicken breasts, chopped – ▢1 tsp oregano – ▢1 tsp dried parsley – ▢¾ tsp sea salt, to taste – ▢¼ tsp black pepper, to taste – ▢¼ tsp red pepper flakes, to taste – ▢1 cup sun-dried tomatoes, drained – ▢1 (15-oz) can full-fat canned coconut milk, * – ▢2 cups low-sodium chicken broth – ▢2/3 cup dry white wine, optional – ▢1 tsp lemon zest, optional – ▢2 Tbsp tomato paste – ▢5 ounces baby spinach
Cook avocado oil in a large Dutch oven on medium-high heat.Sauté chopped yellow onion for 8 minutes until slightly golden brown, stirring occasionally.
Add chicken slices and minced garlic. Brown chicken for a few minutes, then add dried oregano, parsley, sea salt, black pepper, and red pepper flakes.