Gnarly Almond Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Ingredients
- 500 g (1 lb 2 oz) skinless chicken breasts
- 4 tbsp refined coconut oil
- 4 limes zested and juiced
- 4 cloves garlic chopped
- 4 tbsp almond butter
- 2 fresh red chilli chopped
- 4 tbsp sour cream
- salt and pepper to season
- 2 tbsp olive oil cold-pressed, extra virgin
Buttery Spinach:
- 200 g (7 oz) spinach leaves
- 4 tbsp grass-fed butter
Instructions
-
Score the chicken breasts by using a sharp knife and cutting into the chicken in a criss-cross fashion
-
Season the chicken with salt and pepper and rub in a tbsp of coconut oil and the grated zest from one lime
-
Place the chicken criss-cross side down in a frying pan and cook over a medium heat for 10 mins
-
Turn the chicken over and cook for a further 5 minutes
-
Whilst this is cooking mix the chopped garlic, chilli and the juice from one and a half limes in a small bowl
-
Add the almond butter and sour cream, and mix it all together
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Spoon half of the mixture onto each breast
-
Place the chicken under a hot grill and cook for around 8-10 mins until the chicken is cooked through and the sauce is bubbling on top
-
Add the spinach to a pan and sauté in the butter until wilted.
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Serve each chicken breast on a bed of spinach, grate over the remaining lime zest and drizzle with olive oil. Enjoy!
Recipe Notes
NUTRITIONAL INFORMATION
per serving: total carbs 10g | protein 33g | fat 53g | kcals 632
