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In a large pan, heat the olive oil over medium-high heat. Brown the chicken on each side until it is fully cooked, about 7 minutes each. If you have a meat thermometer, aim for an internal temperature of 165 F or 74 C. Remove from the pan and set aside. Add the cream, chicken stock, seasoning and parmesan to the pan. Stir until the sauce begins to thicken, about 2 to 3 minutes. Add the chopped sun-dried tomatoes and the fresh spinach and cook until the spinach starts to wilt, about a minute. Season to taste. Add the chicken back to the pan and let cook for another minute. Serve by itself or over pasta or rice. If you want to keep the carbs low, zoodles or cauliflower rice are a great option. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
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