Chicken Puttanesca
Wilted Spinach and Squash with Almonds
Ingredients
- 2 Tbsp coconut oil (or use avocado oil)
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 (28-oz) can diced tomatoes, undrained
- ⅓ cup coarsely chopped kalamata olives
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp crushed red pepper
Instructions
- Melt oil in a large saucepan over medium heat; add chicken, and cook 3 to 4 minutes or until browned. Add onion and garlic; sauté 1 minute.
- Add tomatoes, olives, seasoning, salt, and red pepper; cook 10 minutes or until slightly thickened.
Side Dish Ingredients
- 1 Tbsp coconut oil (or use avocado oil)
- ½ onion, chopped
- 3 yellow squash, thinly sliced
- 2 (10-oz) pkg baby spinach
- ½ cup slivered raw almonds
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Melt oil in a large skillet over medium heat; add onion and squash, and cook 4 minutes or until slightly softened.
- Add spinach and nuts; sauté 5 minutes or until spinach is wilted. Stir in salt and pepper.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
