Eosinophilic Esophagitis Friendly Chicken Florentine with Spinach

Total time45 min

Prep time15 min

Cook time30 min

Eosinophilic Esophagitis Friendly Chicken Florentine with Spinach

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp fine sea salt
¼ tsp black pepper
¼ tsp garlic powder
2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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For the sauce

3 cloves garlic, minced
⅓ cup sun-dried tomatoes (packed in olive oil), drained and roughly chopped
½ tsp dried italian seasoning
¼ tsp red pepper flakes
1 cup low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tsp arrowroot powder
¼ tsp ground turmeric
5 oz fresh baby spinach
1 tbsp fresh lemon juice
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, black pepper, and garlic powder, then season both sides of each breast evenly.
2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 4–5 minutes more, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.

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