- 2-3 boneless skinless chicken breasts
- salt & pepper
- 3-4 T Paleo Bacon Jam
- 2 large tomatoes, cut into thick slices
- 1 T olive oil
- 1 shallot, thinly sliced
- 4 c baby or chopped spinach or kale
- 1/4 c water
Heat the grill to medium heat. Season the chicken (or pork) with salt and pepper, as well as about 2 T of the bacon jam. Cook the chicken for about 8-9 minutes on each side, or until fully cooked.
In a large skillet, heat the olive oil over medium-high heat and add the shallot. Cook it around until tender, then toss in the spinach (or kale) and water. Stir it around and allow the spinach to cook down, about 2-3 minutes. Season with salt and pepper.
In the last few minutes of grilling, place the tomato slices on the grill for only about 2 minutes on each side to get some nice grill marks.
To serve, use a slotted spoon to scoop some of the spinach onto each plate. Place a chicken breast on top, then add 1-2 tomato slices to each plate. Eat it up and enjoy!