Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1 can (400ml) light coconut milk
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh lime juice
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups fresh baby spinach

Instructions:

  1. Pat the chicken breasts completely dry with paper towels and season with salt and pepper. Note: Dry meat sears better, preventing the steaming effect.
  2. Heat avocado oil over medium high heat in a 12 inch stainless steel or cast iron skillet until shimmering. Sear the cutlets for 3–5 minutes per side until a mahogany colored crust forms. Remove chicken from the pan and set aside on a plate.
  3. Reduce heat to medium. In the same pan, add the minced garlic and grated ginger. Sauté for 60 seconds until fragrant and the garlic is golden.
  4. Whisk in the light coconut milk, soy sauce, and lime juice. Bring to a gentle simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
  5. Fold in the baby spinach until just wilted. Note: Don't overcook the spinach or it turns a muddy brown.
  6. Return the seared chicken and any accumulated juices to the pan. Spoon the sauce over the meat and simmer for another 2–3 minutes until the chicken reaches an internal temperature of 165°F (74°C). According to [USDA Food Safety](https://fdc.nal.usda.gov), this is the critical point for poultry.
  7. Stir in the lime zest right before serving to keep the citrus notes bright.