Each serving provides:
- Calories: 436
- Fat: 29 g
- Protein: 46 g
- Carbs: 8 g
Serves: 2
- Vitamin A
- Antioxidants
- Anti-inflammatory
Ingredients
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 tbsp. coconut oil
- 1 tbsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. turmeric
- 1 tsp. ground ginger
- 3 cups organic chicken stock
- 14 oz. chicken breast
- 1 can (400 ml) light coconut milk
- 5 oz. organic spinach
- 1 freshly squeezed lemon (or lemon juice), to taste
- Sea salt and pepper
Instructions
1. Brown the onion and garlic for about 2 minutes on medium heat. Add cumin, coriander, turmeric and ginger, and then the stock, diced chicken breast and coconut milk.
2. Bring to a boil, lower heat and let simmer for 10 minutes uncovered. Add spinach and cook for 2 more minutes, until it’s soft.
3. Blend using an immersion blender until smooth.
4. Add lemon juice, salt and pepper to taste.
Prep time: 15 minutes
Cooking time: 15 minutes
