Back

Paleo Ginger Chicken Breasts with Green Spinach - Lunch Version

Plan This Recipe Print

Paleo Ginger Chicken Breasts with Green Spinach - Lunch Version

Christine
The Cook
2 Servings
8 Ingredients
0 Comments

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.

2 Servings
8 Ingredients
0 Comments

Ingredients

  • 1 tablespoon Coconut Oil
  • 1 ¼ cups dice Onion
  • 2 tablespoons peel and mince Ginger, Fresh
  • 1 tablespoon Coconut Aminos
  • ⅛ teaspoons Sea Salt
  • ⅛ teaspoons Black Pepper
  • 1 pound Chicken, Boneless Breasts
Serving Day Ingredients
  • 4 cups Spinach, Baby

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a frying pan, melt coconut oil over medium-high heat. Saute onion, ginger and coconut aminos.
  2. 1144111 Upgrade to a paid membership 43761 to unlock all instructions 61097
  3. 6905585 Upgrade to a paid membership 60759 to unlock all instructions 17920

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 8482621 Upgrade to a paid membership 29216 to unlock all instructions 87996

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
2 Servings
Serving Size
about 8 oz chicken w/ 2 cups spinach
Amount Per Serving
Calories
403
Total Fat
13g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
166mg
Sodium
462mg
Total Carbohydrates
13g
Fiber
5g
Sugar
4g
Protein
55g
WW Freestyle
4