NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked white rice

1 tbsp natural peanut butter

0.5 cup sweet potato

0.5 cup fresh spinach

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tbsp tomato paste

0.5 tbsp extra virgin olive oil

0.5 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp ground coriander

PREPARATION

• 1

  Heat the olive oil in a large skillet or pot over medium-high heat.

• 2

  Add the diced chicken breast and cook until golden brown on all sides.

• 3

  Stir in the diced onion, minced garlic, and grated ginger, sautéing for 2-3 minutes until fragrant.

• 4

  Add the cubed sweet potatoes, tomato paste, cumin, coriander, salt, and pepper, stirring to coat the vegetables.

• 5

  In a small bowl, whisk the natural peanut butter into the chicken broth until smooth, then pour the mixture into the skillet.

• 6

  Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes or until the sweet potatoes are tender.

• 7

  Remove the lid and fold in the fresh spinach, stirring until the leaves are just wilted.

• 8

  Serve the warm peanut stew immediately over the portioned cooked white rice.