Add almonds to the food processor to chop them up, then lightly brown in a pan with coconut oil. Set aside.
In a pot, add the coconut milk and spinach, then cover on a low heat to simmer.
Now add the onions to a pan for 2 minutes, then add chicken until thoroughly cooked. Take the chicken and onions and add them to the pot with the coconut milk and spinach. Stir and cover for 2 minutes. Served garnished with toasted almonds, salt and pepper.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 319 (67%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 28.9g||144 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 82.3mg||25 %|
|Sodium 426.8mg||15 %|
|Potassium 791.7mg||21 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4.5g|
|Protein 35.9g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 477
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