4 boneless chicken breasts 6 ounces each 3 tbsp coconut oil ½ tsp sweet paprika ½ tsp ground oregano ½ tsp salt ½ tsp black pepper 2 cups heavy cream 1 cup fresh spinach leaves 8.5 oz oil-packed sun-dried tomatoes ¼ cup shredded parmesan 2 garlic cloves crushed

Season chicken breasts with salt, black pepper, sweet paprika and ground oregano In a non-stick pan add the coconut oil on medium heat Add the chicken and cook for 10 minutes on each side until golden brown Remove the chicken and set aside In the same pan, add the garlic and sun-dried tomatoes Saute for 3 minutes on medium heat Add heavy cream and spinach Cook for 10 minutes on medium heat. Stir occasionally Add parmesan and let the sauce thicken for another 5 minutes Add the chicken and let everything combine for 2 minutes Serve while warm over some steamed rice! Enjoy!