NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Shrimp

2 tbsp Ground egusi

2 tsp Extra virgin olive oil

2 cup Fresh spinach

0.25 cup Tomato puree

0.25 cup Red onion

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.5 cup Low-sodium chicken broth

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium heat.

• 2

  Add the diced red onion, minced garlic, and grated ginger to the skillet and sauté until the onions are translucent and fragrant.

• 3

  Add the cubed chicken breast to the skillet and cook until the pieces are browned on all sides.

• 4

  In a small bowl, whisk the ground egusi with a tablespoon of water to form a thick paste, then stir it into the skillet.

• 5

  Pour in the tomato puree, chicken broth, smoked paprika, sea salt, and black pepper, stirring to combine all ingredients.

• 6

  Reduce the heat to low and simmer for 10 minutes until the sauce has thickened and the chicken is fully cooked.

• 7

  Add the peeled and deveined shrimp to the stew and cook for approximately 3 minutes until they turn pink and opaque.

• 8

  Fold in the chopped fresh spinach and stir continuously for 1-2 minutes until the leaves are just wilted, then serve immediately.