NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1/4 cup Roasted Peanuts (unsalted)

1/2 cup Diced Tomatoes

1/2 cup Diced Red Bell Pepper

1/4 cup Diced Onion

1 Garlic Clove, minced

1 tsp Fresh Ginger, grated

1 cup Shredded Cabbage

1 cup Baby Spinach

1/4 cup Low-Fat Coconut Milk

1 cup Chicken Broth

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

PREPARATION

• 1

  Heat the olive oil in a medium saucepan over medium heat.

• 2

  Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.

• 3

  Cut the chicken breast into bite-sized pieces and add it to the saucepan. Sauté until the chicken is lightly browned on all sides.

• 4

  Stir in the diced red bell pepper and diced tomatoes, allowing them to soften slightly.

• 5

  Pour in the chicken broth and low-fat coconut milk, then add the shredded cabbage. Bring the mixture to a simmer.

• 6

  Allow the soup to simmer for about 10 minutes, stirring occasionally, so that the flavors meld and the chicken is thoroughly cooked.

• 7

  Stir in the roasted peanuts, letting them infuse the soup with a rich, nutty flavor.

• 8

  Add the baby spinach and cook until it wilts, about 1-2 minutes.

• 9

  Finish the soup by stirring in the fresh lime juice and adjusting salt or spices as needed.

• 10

  Serve hot and enjoy the warm, comforting flavors of this West African-inspired peanut soup.