Lemon Chicken Florentine

This has long been a family favorite and is a perfect make ahead recipe. While it is tasty as a hot dish, I prefer it chilled – so it is great for taking as my work lunch. This can easily be doubled.

Lemon Chicken Florentine

  • 1T coconut oil
  • 4 boneless chicken breasts cut into 1-2″ chunks (or comparable chicken tenders)
  • 1/4 t. paprika
  • 1/2 c. chopped onion
  • 1 clove garlic, minced
  • 1 c. water
  • 1/4 c. lemon juice
  • 2 t. tumeric
  • 1/2 t. cumin
  • 1/4 t. ginger
  • dash cayenne
  • 1 pkg spinach chopped

In a large skillet or dutch oven, melt the coconut oil. Brown the chicken (in smaller portions) and set aside. Cook the onion & garlic – stir in all but the spinach. Return the chicken to the skillet. Simmer, covered for 30 minutes. Stir in the spinach & cook 10 more minutes.

 

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