Ingredients 

4 chicken breasts 

3/4 tsp salt 

1/2 tsp pepper 

1 TBSP olive oil 

4 garlic cloves 

1.5 cups unsweetened almond milk 

8 fresh thyme sprigs 

1 lemon 

10 cups spinach 

1/8 tsp nutmeg 

Directions 

1. Season chicken with salt and pepper. 
2. Heat oil in skillet. Place chicken and cook 5-7 minutes per side. 
3. Add garlic to pot and cook, stirring 1 minute or until golden brown.  Add the milk and thyme.  
4. Add wide, long strips of lemon zest to the skillet. 
5. Once milk has begun to boil, add the chicken.
6. Transfer skillet to the oven and continue to cook up to 25 minutes or until chicken is done. 
7. Remove chicken and discard thyme sprigs.  
8. Return skillet to stove top and simmer the sauce for 2 minutes or until it begins to thicken.  Add the spinach and cook until wilted.
9. Stir in the nutmeg to the sauce. 
10. Serve and enjoy!