Gingered Chicken Spinach and Almonds

Elevate your weeknight with a easy, globally inspired skillet dinner. This Gingered Chicken with Spinach and Almonds pairs tender, golden chicken breast and hearty greens with toasted almonds and a punchy garlic-ginger dressing that doubles as a glaze. Vibrant, deeply nourishing, and ready in under 30 minutes, it’s an effortless dish that delivers restaurant-quality depth of flavor with minimal cleanup.

🖨️ Print this recipe

Gingered Chicken, Kale and Almonds

Elevate weeknights with this fast, globally inspired skillet dish. Chicken breasts, tender kale, and carrots are tossed with crunchy almonds and a vibrant garlic-ginger glaze for restaurant-quality flavor in under 25 minutes.

Tools You'll Need

• Pinch bowls
• Stainless skillet with lid

Start to Finish25 min

Serves4

CuisineAmerican

Ingredients

• 1-inch piece ginger root (2.5 cm), peeled and grated
• 2 garlic cloves, minced
• 1 tbsp (15 ml) soy sauce, tamari, or coconut aminos
• 1 cup (140 g) almonds, chopped
• 3 tbsp (45 ml) extra virgin olive oil, divided
• 1 bunch kale, washed, stems removed, finely chopped
• 2 carrots, peeled and chopped
• ¼ tsp (1.25 ml) each sea salt and freshly ground black pepper
• 1 pound (450 g) boneless, skinless chicken breasts, sliced

Directions

1. In a small bowl, combine the ginger, garlic, soy sauce, almonds, and 1 tablespoon of the olive oil. Set aside. This is your sauce, and it's doing more work than most bottled ones twice its price.
2. In a skillet over medium heat, add 1 tablespoon of the olive oil and heat for 1 minute. Add the kale and carrots with a pinch each of salt and pepper. Stir-fry until softened, about 5 minutes. Transfer to a plate or bowl.
3. In the same skillet over medium-high heat, add the remaining 1 tablespoon olive oil and heat for 1 minute. Add the chicken and stir-fry until cooked through with no pink remaining, approximately 5 to 7 minutes, longer if needed.
4. Pour the sauce over the chicken. Stir and cook until fragrant, 2 to 3 minutes, stirring so nothing sticks or burns. Turn off the heat and remove the skillet from the burner.
5. Plate the kale with the chicken mixture on top.

Other Recipes Like This

• Chicken Zucchini Quinoa Skillet

Articles You Might Enjoy

• Why Burnout Causes Stress Eating

This recipe adapted from the Blood Sugar Solution Cookbook.

Frequently Asked Questions (FAQ’s)

• What can I use instead of kale?

  Swap in spinach, chard, shredded cabbage, or mustard greens. Reduce the cook time for spinach since it wilts faster than kale and increase the cook time for mustards greens as they are a tougher green.

• Can I use a different protein?

  Yes. Thinly sliced pork tenderloin, shrimp or firm tofu both work with this sauce. Adjust cook time accordingly since shrimp and tofu needs less time and pork about the same as chicken.

• Can this be gluten-free?

  Yes, as long as you use tamari or coconut aminos instead of traditional soy sauce.

Before You Go

Simple, whole-food recipes with global flair are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 who enjoys turning humble ingredients into unforgettable meals and you're ready to cut through the noise on perimenopause, restore your energy, and rebuild your health without blending cottage cheese into everything, you’re in the right place.

Join the community to get practical, hype-free wellness delivered straight to your inbox every Sunday morning.

Stay fierce,

Melissa