NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chicken breast

3 oz shrimp

1 tbsp red palm oil

1 cup okra

1 cup fresh spinach

0.5 cup red onion

1 medium red bell pepper

1 tsp scotch bonnet pepper

1 cup chicken bone broth

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp ground crayfish

PREPARATION

• 1

  Heat the red palm oil in a large pot over medium heat and sauté the diced red onion until softened and translucent.

• 2

  Add the blended red bell pepper and minced scotch bonnet, stirring frequently for about 5 minutes to develop the flavor base.

• 3

  Pour in the chicken bone broth and add the ground crayfish, bringing the liquid to a gentle simmer.

• 4

  Add the chicken breast and shrimp to the pot, cooking until the proteins are opaque and fully cooked through.

• 5

  Stir in the sliced okra and simmer for 3 to 4 minutes until the soup achieves a velvety, slightly thickened consistency.

• 6

  Fold in the fresh spinach, seasoning with sea salt and black pepper just until the leaves are wilted and bright green.