Preheat the oven to 375 F.
In a bowl, combine the olive oil, 2 garlic cloves, lemon juice, and Italian seasoning.
¼ cup olive oil, 2 garlic cloves, 2 tbsp. fresh lemon juice, 1 tbsp. Italian seasoning
Season the chicken breast with salt and pepper to taste; melt some cooking fat in a skillet over high heat.
Sea salt and freshly ground black pepper, Cooking fat
Brown the chicken breast on both sides, 4 to 5 minutes per side.
4 boneless
Place the chicken on a baking dish and pour the olive oil mixture over the chicken; place in the oven and bake for 10 to 12 minutes.
Melt some more cooking fat in the same skillet over medium heat and add 5 minced garlic cloves and the onion.
1 red onion, 5 garlic cloves, Cooking fat
Cook until soft and fragrant (3 to 4 minutes).
Add in the spinach and cook until wilted, about 2 to 3 minutes, and pour in the coconut milk.
6 oz. fresh baby spinach, 1 cup coconut milk
Bring to a light boil and simmer for 4 to 5 minutes; season with salt and pepper to taste and set aside.
Sea salt and freshly ground black pepper
Pour the spinach mixture over the chicken, top with sun-dried tomatoes, and place back in the oven.
¼ cup sun-dried tomatoes
Bake the chicken for another 12 to 15 minutes or until the chicken is cooked through.