NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

2 tbsp fresh ginger

3 clove garlic

0.5 medium yellow onion

1 medium chayote

1 cup fresh spinach

2 cup low sodium chicken broth

0.5 cup cooked brown rice

1 tsp fish sauce

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Peel the ginger and slice into thin coins, then mince the garlic and thinly slice the onion.

• 2

  Peel the chayote, remove the inner seed, and cut into bite-sized wedges.

• 3

  Heat the coconut oil in a medium pot over medium heat and sauté the ginger, garlic, and onion until the onion is translucent and the ginger is fragrant.

• 4

  Add the cubed chicken breast to the pot and cook for 3-4 minutes until the exterior is lightly browned.

• 5

  Pour in the chicken broth and bring the mixture to a gentle boil, then reduce heat to a simmer.

• 6

  Add the chayote wedges to the broth and simmer for 10-12 minutes until the vegetable is fork-tender.

• 7

  Stir in the fresh spinach, fish sauce, sea salt, and black pepper, allowing the spinach to wilt for about 1 minute.

• 8

  Place the cooked brown rice in a deep bowl and ladle the hot chicken and vegetable broth over the top before serving.