1/2 tsp of coconut oil
1/2 red onion finely chopped
1 clove garlic
1 red pepper, de-seeded and sliced.
2 tsp of smoked paprika
1 tsp of dried oregano
1 x 240g Chicken breast fillet ( raw weight ) – sliced into strips
1 Large Handful of spinach leaves
Pink Salt and black pepper
Juice of 1 lemon.
Melt the coconut oil in a large frying pan over a medium to high heat. Add the onion, garlic and red pepper and fry, stirring often for around 2 minutes or until the vegetables are just starting to soften.
Sprinke to smoked paprika and oregano and stir to coat the vegetables, then increase the heat to high. Add the chicken and cook, still stirring often for around 3-4 minutes or until the chicken is full cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through.
Stir in the almonds and spinach, then cook for a further 2 minutes or until the spinach is wilted.
Plate up your chicken, season generously with the pink himalayan salt and black pepper and finish it off with a squeeze of lemon.
Serve with a big portion of your favourite greens such as kale, broccoli, green beans or asparagus.