Ginger & Almond Chicken
Ingredients:
- 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
Instructions:
- 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.
- 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.
- 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.
- 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.
- Finish by adding in the scallions, cilantro and spinach. Squeeze the lime juice into the pan and season with salt and pepper.
- 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