Chicken with lemon and pine nuts

  • 1.5 lbs. chicken, dark meat
  • 1 C Almond Flour
  • 2 eggs
  • 2 tblsp pine nuts or almond slivers
  • 1 lemon
  • 2 cups baby spinach
  • 5 cloves garlic, chopped
  • turmeric
  • Montreal seasoning
  • olive oil
  1. Cut up chicken into strips, removing bone. Season with turmeric, salt,and Montreal seasoning
  2. Whisk 2 eggs. Dip chicken strips in eggs, then coat with almond flour.
  3. Sautee chicken in 1 tblsp. olive oil until done; set aside
  4. Add more olive oil and sautee garlic, about 2 minutes. Add spinach, stir often, and cook until wilted - about 2 more minutes.
  5. Spread spinach over chicken strips, sprinkle with pine nuts or almond slivers, and squeeze lemon over dish to serve. If using almond slivers, sautee them first.