Directions

1. Heat the avocado oil in a cast iron skillet to medium heat. Sprinkle chicken with sea salt, paprika, and oregano. Place chicken on the hot skillet skin-side down. Cook for 7 minutes, flip, then cook another 7 minutes, until both sides are crispy and browned. Remove the chicken from the skillet and place on a plate. Drain the fat from the skillet.

2. Add the coconut milk, spinach, cherry tomatoes, sun-dried tomatoes, chopped basil, and sea salt. Stir well and bring the mixture to a full boil. Cook 3 to 5 minutes.

3. Add the chicken back into the skillet and return to a full but gentle boil. Cover the skillet with a lid and cook for 35 to 45 minutes, or until chicken is cooked through.