I am loving this recipe so much I’m making it every week (and it goes FAST in my house, too!) Very simple, easy and beyond yummy!
Serves 2 (photos shown below are with me doubling the recipe for leftovers!)
INGREDIENTS:
1 large chicken breast, cut into bite sized pieces
3 cups baby spinach
1 large onion
1/2 cup canned coconut milk
1.5 Tbl coconut oil
Handful of almonds or peanuts
Seasonings to taste: Salt, Pepper, garlic powder, tumeric, ginger
INSTRUCTIONS:
- Chop almonds or peanuts with a knife. Roast them lightly in a small amount of coconut oil until lightly browned. Set Aside. (I actually prefer them raw, but if you like a little bit of toasted flavor, this is a great way to add that to this recipe)
- Heat the rest of the coconut oil in a large pan. Saute onions for a few minutes until they are translucent. Add chicken and cook with onions until done (no pink in the center). Stir frequently. This takes about 7 minutes.
- Add the coconut milk and reduce heat to a simmer. Stir in seasonings and mix well. Top with spinach, cover and let steam for 2-3 minutes.
- Serve garnished with the nuts, a sprinkle of salt (if needed) and a drizzle of sriracha!
Come back and tell me how much you enjoyed this recipe!
| Nutrition Facts | |
|---|---|
| Servings 2.0 | |
| Amount Per Serving | |
| calories 326 | |
| % Daily Value * | |
| Total Fat 23 g | 36 % |
| Saturated Fat 14 g | 70 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 35 mg | 12 % |
| Sodium 74 mg | 3 % |
| Potassium 117 mg | 3 % |
| Total Carbohydrate 12 g | 4 % |
| Dietary Fiber 3 g | 12 % |
| Sugars 5 g | |
| Protein 17 g | 33 % |
| Vitamin A | 26 % |
| Vitamin C | 20 % |
| Calcium | 5 % |
| Iron | 12 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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