Ingredients
-
1
-
1 1/4
-
2
-
1
-
1/8
-
1/8
-
1
-
4
-
-
-
-
-
-
-
Directions
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 Ive found to pack a Paleo lunch is to batch cook my meat, and then portion it to eat throughout the month Sometimes Ill eat it with a sweet potato or cauliflower rice Sometimes Ill just top a salad or spinach with the meat Its versatile And thats exactly why I like this Ginger Chicken Breast recipe , Ill definitely use this as a base in the future No time for sauting mentioned I just sauted onions for a minute, added ginger for 30 seconds and then added the coconut aminos I only had 2 chicken breasts, so cut the recipe in half Going forward, I will definitely use double the amount of onion and coconut aminos After 10 minutes, I flipped the chicken breasts over After a total of 25 minutes, I removed the chicken breasts, added 4 cups baby spinach, covered and wilted it for 1 minute Going forward, I will use at least 6 cups of spinach for 2 breasts since I am wilting it My husband claimed this was very tasty and he would like some rice on the side , To save money, I like to pack my lunch as often as possible One of the easiest ways Ive found to pack a Paleo lunch is to batch cook my meat, and then portion it to eat throughout the month Sometimes Ill eat it with a sweet potato or cauliflower rice Sometimes Ill just top a salad or spinach with the meat Its versatile And thats exactly why I like this Ginger Chicken Breast recipe
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Steps
|
1
Done
|
In a Frying Pan, Melt Coconut Oil Over Medium-High Heat. Saut 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. |
|
2
Done
|
Freezing Directions: |
|
3
Done
|
in a Frying Pan, Melt Coconut Oil Over Medium-High Heat. Saut 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. |
