Paleo Ginger Chicken Breasts with Green Spinach - Lunch Version
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.
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
- 4 cups Spinach, Baby
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- In a frying pan, melt coconut oil over medium-high heat. Saute onion, ginger and coconut aminos.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a frying pan, melt coconut oil over medium-high heat. Saute onion and ginger. Add 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.