Coconut Almond Chicken

Ingredients:

• 3 Each - Boneless, Skinless Chicken Breasts

• 4 Handfuls - Fresh Spinach

• 1 Can - Unsweetened Coconut Milk

• 1/2 Tsp - Ground Cinnamon

• 1/2 Tsp - Fresh Grated Ginger Root

• 1/2 Cup - Raw Almonds, chopped

• 1 TBSP - Olive Oil or Coconut Oil

• Salt & Pepper, to taste

Preparation:

1. Dice chicken into bite sized pieces.

2. Heat oil in large skillet over medium high heat. When hot, add chicken and ground cinnamon.

3. Once chicken begins to brown, add ginger and chopped almonds.

4. Stir together then push to side of the pan and add coconut milk.

5. Combine all ingredients, then lower heat to medium and cover for 5 minutes.

6. After 5 minutes, remove cover, add spinach and continue cooking until chicken is done.

7. Season with salt and pepper, then turn off heat and leave pan on hot burner for a minute to two to allow sauce to thicken.

8. Serve and enjoy!

Tips:

• Serve over brown rice, pasta, or zucchini noodles.

• Get creative! Omit the chicken and add tofu or extra veggies such as asparagus or kale for a vegetarian version!