Directions:
- To make the vinaigrette combine the juices in a small bowl.
- Add the olive oil and season to taste with salt and pepper.
- Season the chicken with salt and pepper and press the almonds on one side to form a crust.
- Heat the canola oil in a hot pan, add the chicken and cook 3 minutes on each side, or until done.
- Cook the spinach and 1/2 cup of the vinaigrette in a large pan over medium-high heat for 2 minutes, or until the spinach is just wilted.
- Serve each chicken breast on a bed of spinach.
- Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 770.21 Kcal (3225 kJ) | ||
| Calories from fat | 569.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.25g | 97% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 800.63mg | 33% | |
| Potassium | 1007.89mg | 21% | |
| Total Carbs | 5.22g | 2% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 50.57g | 101% | |
| Vitamin C | 21.4mg | 36% | |
| Iron | 1.6mg | 9% | |
| Calcium | 77.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 213.55 Kcal (894 kJ) | ||
| Calories from fat | 157.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.54g | 97% | |
|---|---|---|---|
| Cholesterol | 38.61mg | 46% | |
| Sodium | 221.98mg | 33% | |
| Potassium | 279.45mg | 21% | |
| Total Carbs | 1.45g | 2% | |
| Sugars | 0.45g | 6% | |
| Dietary Fiber | 0.5g | 7% | |
| Protein | 14.02g | 101% | |
| Vitamin C | 5.9mg | 36% | |
| Iron | 0.4mg | 9% | |
| Calcium | 21.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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