Spinach and Chicken Peanut Saute


  • 3 chicken breasts
  • 1 t salt
  • ½ t pepper
  • 2 C spinach packed
  • 13.5 oz can coconut milk
  • ¼ C curry paste
  • ¾ C unsweetened, natural, peanut butter
  • ½ T salt
  • ¾ C sugar
  • 2 T apple cider vinegar
  • ½ C water


  1. Saute chicken in olive oil and sprinkle with salt and pepper. Cook until chicken is no longer pink. Scoop chicken into a separate bowl, being sure not to pour in any of the excess liquid. Add 2 cups of spinach to bowl with chicken and set aside.
  2. Combine the rest of the ingredients into a saucepan and bring to a slow bubble until sauce has thickened.
  3. Pour sauce over chicken and stir until spinach has wilted.
  4. Serve over rice and enjoy!

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