Chicken Praram

Trending

Occlusion Training: Lift Light to Mass Up

In matters physiological, the process of occlusion has largely negative connotations. Occlusion, meaning to shut off or obstruct, of a ...

By Roland Pankewich Read Part 1 HERE Read Part 2 HERE So far we have outlined some basic principles that ...

In this day and age, exercise and general health have become not only a trend but a necessity. Townships and ...

A common nutrition plan we use with clients involves rotating low carb days with higher carb days. Low carb days ...

The importance of fibre as an essential nutrient is often overlooked and the daily requirements of obtaining enough presents a ...

Bloated stomach? Endless flatulence? Wicked diarrhoea? Believe it or not, you don’t have to live with these symptoms. Ever wonder ...

Servings: 4

Ingredients:

2 lb boneless, skinless chicken breast, diced

1 onion

1 Tb coconut oil

16 oz (1-2 bags) spinach

Sauce:

1 can coconut milk

2 Tb red curry paste

¾ c almond or peanut butter

2 Tb apple cider vinegar

1 Tb hot sauce (if desired)

Directions:

Heat ½ Tb coconut oil in large pan over medium-high heat.
Add onion to pan and stir fry for 2 minutes or so until slightly softened. Remove from heat and set aside.
Grill chicken in batches until lightly browned and fully cooked, adding additional coconut oil as needed. Each batch should take about 5 minutes, depending on size of pieces.
Add chicken and onion back to pan and heat for 2-3 minutes.
In a small pot, mix sauce ingredients over low heat until blended and slightly warmed. Be careful not to over-heat, or the coconut milk will ‘curdle’.
To Serve: Pile spinach on plates, cover with chicken & onion, and spoon sauce over the top. Remaining sauce can keep for up to 6 days.