Ginger & Almond Chicken

Ginger & Almond Chicken

Ginger & Almond Chicken


  • 1 1/4 pounds chicken breast, chopped into smaller pieces 
  • 3 scallions, thinly sliced
  • 1-inch piece of ginger, grated
  • 2 Tablespoons coconut sugar
  • 1 1/2 teaspoons salt
  • Zest and juice of 2 limes
  • 1 Tablespoon olive oil
  • 2-3 cloves of garlic, minced
  • 1/2 cup chopped roasted almonds
  • 1/2 cup cilantro, chopped
  • 1 cup of spinach
  • 2 cups of white rice
  • 1 1/2 cups of water
  • 1 can coconut milk
  • Pinch of salt


  1. Marinate the chicken: In a stainless steel bowl, mix the chicken with green onions, ginger, coconut sugar, lime zest, oil and salt. Marinate for 20 minutes to 2 hours.
  2. Cook the rice: Boil 1.5 cups of water and 14-ounce can of coconut milk, add in 2 cups of rice. Once it is boiling, reduce the heat to a simmer, cover the pot, and cook for about 15-20 minutes.
  3. Cook the chicken: Heat a large skillet to medium-high heat. Add the marinated chicken to the pan and cook, cook in 1-2 batches. 
  4. When all the chicken is cooked, turn the heat down slightly and add in the chopped almonds and garlic to the pan. Sauté for 3-5 minutes to get the almonds toasted and until the garlic is fragrant. 
  5. Finish by adding in the scallions, cilantro and spinach. Squeeze the lime juice into the pan and season with salt and pepper.
  6. Serve over rice and enjoy!

Nutrition Facts:

Serving Size: 4

Calories per serving: 509

Total Fat: 32 g

Cholesterol: 44 mg

Carbohydrates: 40 g

Sodium: 1200 mg

Fiber: 2 g

Sugars: 6 g

Protein: 18 g