Vegan Chicken Florentine with Spinach

Total time45 min

Prep time15 min

Cook time30 min

5.0

(23)

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ tsp fine sea salt
¼ tsp black pepper
¼ tsp garlic powder
2 tbsp extra virgin olive oil, divided

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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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