Spiced Chicken and Spinach

This my last meal for the day! Overall it hasn't been so bad and the fact that I'm trying new foods and discovering how to cook new things is exciting. Tomorrow on my list is a beet salad and I'm excited because I've never made beets before so it will be a new kitchen adventure. I will post that tomorrow. 

Here was our dinner. The girls had this too, but because the chicken was a little on the spicy side I made theirs separate by not using the spicy seasoning. They enjoyed every last bite.

What you need:

• 1 4-5 ounce chicken breast (vegetarians can use 1⁄2 cup cooked chickpeas)
  
• 1-2 tablespoons olive oil
  
• 2 teaspoons ground paprika
  
• 1 teaspoon cumin seeds
  
• 1⁄4 teaspoon ground coriander seed
  
• 2 tablespoons sliced red onions
  
• 1 ripe mango, peeled and cut into large chunks
  
• 2 large handfuls of fresh spinach
  
• 1 tablespoon lemon juice
  
• 1 teaspoon sea salt 
  

What you do:
Preheat oven 350°F. Place the chicken breast in a baking dish, coat with olive oil, sea salt, paprika, cumin and coriander. Bake for 12 minutes or until fully cooked. Remove from the oven and let it cool on a cutting board, once the chicken is slightly cooled, cut into thin pieces. Meanwhile, heat a large saute pan over medium-high heat with 1 tablespoon of coconut oil and gently cook the onions for 2-3 minutes, stirring continuously. Add the mango and cook until warmed through. Add in the sliced chicken breast, gently toss then add in the spinach and lemon juice. Cover the pan and allow the spinach to steam. Sprinkle in a touch of sea salt and serve immediately. 

Enjoy!