Sprinkle the chicken on both sides with ~1/2 tsp salt (maybe slightly less depending on the size of the chicken breasts).
Heat 1-2 tbsp oil in a pan over medium-high heat- give it a minute to get hot. Add the chicken to the pan. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. Remove from the pan and set aside.
In the same pan, leaving any little extra toasty chicken bits in, heat 1-2 tbsp of oil over medium heat. Add the onions and saute until they are translucent, about 2-3 minutes.
Add the broth and vinegar- this will help to deglaze the pan if it still has any flavorful residue from the chicken stuck to it. Boil gently until the liquid reduces by half, about 3 minutes.
Add the coconut milk, garlic powder, thyme, parsley, and 1/2 tsp salt. Reduce the heat to medium-low. Boil until the sauce reduces by half stirring often, about 3-5 minutes.
In a small dish, mix the arrowroot starch with the water and add it to the pan with the sauce. Mix it in well and cook for about 1 minute to thicken.
Add the spinach to the sauce and cook for 1-2 minutes to allow it to wilt.
Add the chicken and its juices back to the pan and coat the chicken with the sauce. Serve!
Notes
Some chicken florentine recipes first dredge the chicken in some sort of flour. I tried dredging the chicken just with coconut flour the first time I made this recipe and it was ok but didn’t make a huge difference. For this reason, I left this step out plus it saves a little time. If you would like to dredge your chicken, I’d recommend dipping the chicken in coconut milk, then coating it with coconut flour, cassava flour, or tigernut flour. Then proceed with the recipe as listed.