Directions:
- Heat 1 T butter in a skillet, add onions and sauté until golden brown. Set onions in a bowl aside.
- In the skillet melt the remaining 1 1/2 T butter and place the chicken in the skillet and brown evenly.
- Add the onions and continue to cook until the chicken is no longer pink, 15-20 minutes (depending on thickness). Then add the garlic and spinach, cover and simmer for 5 more minutes.
- Before serving pour the coconut milk over the chicken and add salt and pepper to taste. Serve over hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.72 Kcal (1946 kJ) | ||
| Calories from fat | 258.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.68g | 44% | |
|---|---|---|---|
| Cholesterol | 158.32mg | 53% | |
| Sodium | 812.11mg | 34% | |
| Potassium | 1122.9mg | 24% | |
| Total Carbs | 6.98g | 2% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 50.17g | 100% | |
| Vitamin C | 16.9mg | 28% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.7mg | 15% | |
| Calcium | 75.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 126.98 Kcal (532 kJ) | ||
| Calories from fat | 70.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.84g | 44% | |
|---|---|---|---|
| Cholesterol | 43.26mg | 53% | |
| Sodium | 221.89mg | 34% | |
| Potassium | 306.81mg | 24% | |
| Total Carbs | 1.91g | 2% | |
| Sugars | 0.61g | 9% | |
| Dietary Fiber | 0.66g | 10% | |
| Protein | 13.71g | 100% | |
| Vitamin C | 4.6mg | 28% | |
| Iron | 0.7mg | 15% | |
| Calcium | 20.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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