Cooking Instructions:

• Step 1: Preheat your oven to 375°F (190°C).
• Step 2: In your large oven-safe skillet, heat the avocado oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
• Step 3: Pour in the coconut milk, chicken broth, and cider vinegar. Stir to combine, then add the sun-dried tomatoes, kalamata olives (if using), Italian seasoning, and sea salt. Bring to a gentle simmer.
• Step 4: Nestle the chicken breasts into the sauce, ensuring they’re well coated. Season with extra salt and pepper if desired.
• Step 5: Transfer the skillet to your preheated oven and bake for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
• Step 6: If the sauce is too thin, mix 1 to 2 tablespoons of tapioca flour with a little cold water to create a slurry. Stir this into the sauce and simmer on the stovetop until thickened to your liking.
• Step 7: In the last few minutes of cooking, stir in the baby spinach and fresh basil. Allow the spinach to wilt and the flavors to meld.
• Step 8: Serve hot, drizzled with the creamy sauce, and paired with your favorite sides like rice, quinoa, or a fresh salad.