Chicken Mushrooms and Almonds Over Spinach

I’m always trying to incorporate more fruits and vegetables into my diet, and lately I’ve been trying to cut down on the wheat and carbs a bit, so I’ve been trying to come up with some low carb recipes. For lunch yesterday I decided to saute some leftover grilled chicken, sliced mushrooms, and carrots with a handful of almonds thrown in for a little crunch. I also had a couple bites of steak left, so I added that to the mix.

Usually I would have this over rice, but I decided I’d try something a little different and serve it over a bed of fresh spinach leaves. It turned out delicious, so I thought I’d share this quick lunch idea with you today.

Saute’dChicken Mushrooms and Almonds Over Spinach Leaves

Ingredients:

• 2 chicken breasts grilled or baked (diced)
• 2 cups sliced fresh mushrooms
• 1/2 of a small onion diced
• 1  cup diced carrots
• 2 cups of fresh spinach leaves
• 1 tablespoon of olive oil
• 1 small handful of almonds, or almond slices

How To Make It:

Saute the carrots, onions, and mushrooms in the oil, then add the chicken and the almonds and heat through. Place one cup of spinach leaves on each plate, pour the chicken vegetable and almond mixture over the top of the leaves and serve.
Image (c) L Gerlach