Some of my best creations come when I get ready to make dinner and realize I forgot to purchase something that I needed to make for dinner on my meal plan. Tonight was one of those nights. So I looked in the fridge and came up with this delish recipe. It is all natural, clean, healthy, and for the whole family! Oh and it is easy to make!
2-3 bonless skinless chicken breasts- cut into 1in cubes
1 yellow onion- chopped
1 1/2 cup baby portobella mushrooms- sliced (can use any mushrooms if you’re in a bind)
2 cups of uncooked baby spinach
1 clove of garlic- minced
2 tsp Extra Virgin Coconut Oil (can sub Extra Virgin Olive Oil)
1/2 tsp garlic powder
1 tsp black pepper
1 tsp dried basil
2 tbsp red wine vinegar
Heat 1 tsp EVCO in a skillet or wok over medium heat. Add chicken, garlic powder, pepper, and basil. Cook until chicken is thoroughly cooked. In a separate pan, heat 1 tsp EVCO over medium heat. Add onion and garlic and saute until onion starts to brown. Add mushrooms and saute until mushrooms begin to soften then add spinach until it begins to wilt. Once spinach is wilted, add this pan to the chicken. Stir while adding the red wine vinegar. Serve and enjoy!!