Coconut Chicken with Spinach

Coconut Chicken with Spinach

For 2 servings:
1 large chicken breast (chopped)
3 cups baby spinach
1 large onion (chopped)
1/2 cup coconut milk
3 tablespoons coconut oil
Handful of almonds
Salt and pepper to taste
Add almonds to the food processor to chop them up, then lightly brown in a pan with coconut oil. Set aside.
In a pot, add the coconut milk and spinach, then cover on a low heat to simmer.
Now add the onions to a pan for 2 minutes, then add chicken until thoroughly cooked. Take the chicken and onions and add them to the pot with the coconut milk and spinach. Stir and cover for 2 minutes. Served garnished with toasted almonds, salt and pepper.