Coconut Chicken with Almonds
1/2 cup almonds, chopped
1 (15 ounce) can light coconut milk
4 cups raw spinach leaves, tightly packed when measuring
4 chicken breasts (about 7 ounces each), chopped into bite-sized
pieces
1/2 tsp. finely grated fresh ginger (grate on a micro plane for
best results) 1/2 tsp. cinnamon
Combine all ingredients in a large pan and cook until the chicken
is fully cooked through. Serve by itself or over brown rice, spaghetti squash,
fresh spinach or quinoa pasta.
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