Submitted by: Laura Boyce
Prep Time: 40 Minutes
Cook Time: 10 Minutes
Servings: 2
Cilantro infused olive oil over a bed of homemade creamed spinach. Add two servings of my creamed spinach (in directions)
2 tbsp. extra virgin olive oil
2 tbsp. cilantro
1 tbsp. garlic
1 tbsp. honey, raw
1/8 tsp. black pepper
1/4 tsp. sea salt
1/8 c. lime juice
2 oz. chicken breast, skin-on
3/4 c. creamed spinach
My favorite store sells the specific olive oil listed above. You can order it here: http://www.saratogaoliveoil.com/main/index.php Or improve with cilantro and onions on your own!
Place chicken breasts in baking dish. Combine all ingredients for marinade in a bowl, mix thoroughly, and add to chicken. Allow to marinade for at least 30 minutes. (Lazy man: cut your chicken into bite-sized pieces and sautee in pan if you forgot to marinade). Fire up your George Foreman and get grilling!
Add grilled chicken over creamed spinach, and enjoy!
For the Spinach: This was completely improve because I needed to get rid of spinach before it went bad, and I kept adding to it so I am not 100% sure of the amounts, but feel free to substitute for your own recipe.
1/4 cup organic whole milk 2 tbs butter 2 TBS coconut flour 1 6oz bag baby spinach leaves salt, pepper, garlic powder to taste
Make a roux with butter and coconut flour in a double boiler. Add milk and allow to thicken. Add handfuls of spinach as they fit until wilted... looking like a cream spinach. Add spices as desired.
I know this sounds really caveman but I don't know how else to describe making creamed spinach! I have never looked at a recipe. If anyone has any tips please let me know!
Email
Print
