Paleo Ginger Chicken Breasts Over Green Spinach

• 1 tablespoon coconut oil
• 1 1/4 cups onions, diced
• 2 tablespoons gingerroot, freshly grated
• 1 tablespoon coconut aminos
• 1/8 teaspoon sea salt
• 1/8 teaspoon pepper
• 1 lb chicken breast
• 4 cups spinach leaves

1. In a frying pan, melt coconut oil over medium-high heat. Saute onion, ginger and coconut aminos. Salt and pepper chicken breasts and add to pan. Reduce heat to low, cover and cook 30 minutes. Place chicken over spinach leaves and pour remaining sauce over it.
2. Freezing Directions:
3. In a frying pan, melt coconut oil over medium-high heat. Saute onion, coconut aminos and ginger. Salt and pepper chicken breasts and add to pan. Reduce heat to low, cover and cook 30 minutes. Place meat and sauce in freezer bags, label and freeze. To serve: Thaw. Reheat and serve over spinach leaves.

coconut oil, onions, gingerroot, coconut aminos, salt, pepper, chicken breast, spinach leaves

Taken from www.food.com/recipe/paleo-ginger-chicken-breasts-over-green-spinach-520341 (may not work)