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Paleo Ginger Chicken Breasts over Green Spinach

To save money, I like to pack my lunch as often as possible. One of the easiest ways I’ve found to pack a Paleo lunch is to batch cook my meat, and then portion it to eat throughout the month. Sometimes I’ll eat it with a sweet potato or cauliflower rice. Sometimes I’ll just top a salad or spinach with the meat. It’s versatile.  And that’s exactly why I like this Ginger Chicken Breast recipe.

Paleo Ginger Chicken Breasts over Green Spinach

Author/Source:

Christine @ Onceamonthmom.com

Ingredients:

  • 1 Tablespoons coconut oil
  • 1.25 cups onion, diced
  • 2 Tablespoons ginger, freshly grated
  • 1 Tablespoons coconut aminos
  • 0.125 teaspoons sea salt
  • 0.125 teaspoons pepper
  • 1 pound chicken breasts
  • 4 cups Spinach leaves

Directions:

In a frying pan, melt coconut oil over medium-high heat. Sauté onion, ginger and coconut aminos. Salt and pepper chicken breasts and add to pan. Reduce heat to low, cover and cook 30 minutes. Place chicken over spinach leaves and pour remaining sauce over it. 

Freezing Directions:

In a frying pan, melt coconut oil over medium-high heat. Sauté onion, coconut aminos and ginger. Salt and pepper chicken breasts and add to pan. Reduce heat to low, cover and cook 30 minutes. Place meat and sauce in freezer bags, label and freeze. To serve: Thaw. Reheat and serve over spinach leaves.

Servings:

2-4

**conversion chart image provided by Erik Spiekermann

6 Responses to “Paleo Ginger Chicken Breasts over Green Spinach”

  1. Amber says:

    I baked this instead of cooking in the pan. thumbs up!

  2. [...] – Paleo Ginger Chicken Breasts over baby spinach and steamed aspargus.  Sauteed the spinach in butter.  This was really [...]

  3. Stephanie says:

    Any recommendations to substitute for coconut oil?? I am allergic to it.
    Thanks
    Stephanie

  4. Allison says:

    The freezing directions leave out the coconut aminos – is that intended?

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