Almond chicken with lime and spinach

I came back one night after work and realized that I had no idea what to eat. In the fridge I always have meat. I have to steal with him constantly! But I did not eat another roast chicken fillet. I took out what I had in the cabinets and started experimenting. Finally, something incredibly delicious and very ... fresh, if I can call it. You hardly have these products in the cabinet, if you do not have to feed on this mode, you will need to get them. Come on!

What do you need:

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• 2 chicken breasts
• 50 ml. coconut milk
• spinach
• cheddar cheese
• 1-2 handfuls of almonds
• 1/2 teaspoon cumin, 1/2 tsp. turmeric
• salt and pepper
• 1 clove of garlic
• the bark of 1 lime

Preparation:

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I always cook so hungrily. Something I do not always distribute the time properly. That's why it's good that these cucumbers, apart from the delicious, are quite quick to do. I cut the chicken breasts into pieces, washed and drained the spinach.

The meat flavored with salt and pepper, added turmeric and cumin, grated the lime bark and finished with a thick coconut milk. I shuffled and let myself sit down like this. It's good to take a couple of hours, but as I specified - I'm not doing the same with the weather and I risked starving. I melted butter in the pan (Ghi, of course) and poured the pickled meats with all their marinade!

I let myself simmer and chop up topped almonds. I mixed up. I waited for the meat to bake on one side and then stir again to cook on the other side. I added spinach. As I have, it is a matter of taste. But keep in mind that by choking, spinach is shrinking dramatically, so put more.

I covered with a glass lid and lowered the hot plate to suffocate. As I made sure spinach was ready, I shredded Cedar cheese on this beauty and turned off the hot plate. The cheese melts perfectly!

The lime bark is a wonderful aroma of this dish, and broken almonds crumble great! And if you wonder what this green garnish is - avocado! It binds great - avocado with salt and a little olive oil. Cheers!

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