Ingredients
1 large chicken breast (cut in pieces)
3 cups baby spinach
1 large onion (chopped)
1/2 cup coconut milk
3 tablespoons coconut oil
Handful of almonds (chopped)
Sea Salt and pepper to taste
Preparation
In a pot, add the coconut milk and spinach, cover on a low heat to simmer. Heat oil in a pan and add the onions for 2 minutes. Add chicken to the pan with onions until thoroughly cooked. Add the chicken and onions to the pot with the coconut milk and spinach. Stir and cover for 2 minutes. Served garnished with almonds, salt and pepper. Serve with brown rice or quinoa (cooked separately).
