An unexpected ingredient, fresh mango, makes this spinach and chicken dish anything but ordinary. Clean Chef Frank Giglio offers this exceptionally easy and incredibly delicious meal. It works as lunch for anyone on the 21 day detox program, and it’s a great healthy recipe for any other time (or make this meal for your family’s dinner if you’re sticking to liquids at night; you can have the leftovers for lunch the next day). Frank also gives you a vegetarian option, using chickpeas, equally tasty!
Enjoy and let us know what you think!
Serves 1 as a main dish or 2 as a side
- 1 4-5 oz chicken breast (vegetarians can use ½ cup cooked chickpeas instead)
- 1-2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cumin seeds
- ¼ teaspoon ground coriander seed
- 2 tablespoons sliced red onions
- 1 ripe mango, peeled/pitted and cut into large chunks
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- Several large handfuls of spinach, 1-2 per person is our recommendation
- Preheat oven 350F
- Place the chicken breasts in a baking dish and coat with olive oil, sea salt, paprika, cumin seeds and coriander.
- Bake for 12 minutes or until fully cooked. *see chickpea variation below
- Remove from the oven and set aside 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 coconut oil. When the oil is melted, add and gently cook the onions for 2-3 minutes. Toss in the mango and cook just until warmed through.
- Add in the sliced chicken breast, spinach and lemon juice. Gently toss to combine and then cover the pan, allowing the spinach to steam until tender and wilted.
- Sprinkle (to taste) with a pinch of sea salt and serve immediately.
*Directions for chickpea variation:
Clean and rinse 1 can of organic chick peas (or prepare your own by soaking 1 cup of dried chick peas overnight in purified water, adding a strip of [kombu] for better digestion and less cooking time, then after 12 hours, strain and rinse, and continue as directed below).
In a large pot with three cups of water, cook over medium-high heat until tender (roughly 20-30 minutes).
Drain and follow the same directions as with the chicken; adding the chick peas after sautéing onions and mango.