NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup red onion

1 tsp fresh ginger

1 clove garlic

0.5 medium sweet potato

0.5 cup red bell pepper

1 tbsp natural peanut butter

2 tbsp full-fat coconut milk

0.5 cup low-sodium chicken bone broth

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium-high heat and sauté the cubed chicken breast until lightly browned on all sides.

• 2

  Add the diced red onion, minced ginger, and garlic to the pot, cooking for 2-3 minutes until the aromatics are fragrant and soft.

• 3

  Stir in the cubed sweet potatoes and red bell pepper, seasoning the mixture with sea salt and black pepper.

• 4

  In a small bowl, whisk together the peanut butter, coconut milk, and chicken bone broth until smooth, then pour it into the pot.

• 5

  Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes until the sweet potatoes are fork-tender.

• 6

  Stir in the fresh baby spinach and lime juice, allowing the greens to wilt for 1 minute before serving warm.