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 I’ve found to pack a Paleo lunch is to batch cook my meat, and then portion it to eat throughout the month. Sometimes I’ll eat it with a sweet potato or cauliflower rice. Sometimes I’ll just top a salad or spinach with the meat. It’s versatile. And that’s exactly why I like this Ginger Chicken Breast recipe.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon coconut oil
• 1 1⁄4 cups onions, diced
• 2  tablespoons gingerroot, freshly grated
• 1  tablespoon  coconut aminos
• 1⁄8 teaspoon sea salt
• 1⁄8 teaspoon pepper
• 1  lb chicken breast
• 4  cups  spinach leaves

Directions

1. In a frying pan, melt coconut oil over medium-high heat. Sauté 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. Freezing Directions:
3. In a frying pan, melt coconut oil over medium-high heat. Sauté 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.