Developed by Celestina Brunetti, RDN, LD
Serving size: 3 ½ ounces chicken, 1 cup vegetables, ¼ cup sauce, ¼ cup spinach (390 grams)
1 lb chicken thighs, skinned, deboned
2 teaspoons olive oil, divided
1 ½ cups diced white onion
2 cups diced green bell pepper
1 tablespoon minced garlic
2 teaspoons ground ginger
¼ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons unsalted creamy peanut butter
2 14.5-ounce cans fire roasted diced tomatoes (or substitute fresh tomatoes)
1 ½ cups spinach
Cooking instructions: Chop chicken into bite-size pieces. Add 1 teaspoon olive oil to medium saucepan over medium-high heat. Add chicken and cook for 1 ½ minutes, then toss and cook about 1 ½ minutes. Transfer chicken to a plate and set aside.
Pour 1 teaspoon olive oil into the pan, then add onion, bell pepper and garlic. Sauté for 3-4 minutes, stirring often. Reduce heat to medium, add ginger, salt, and cayenne pepper and stir. Add peanut butter, stir to combine and cook for 30 seconds. Add tomatoes and bring to a boil, then add chicken back to pan. Reduce heat to simmer and cook for 15-20 minutes, until chicken reaches an internal temperature of 165°F (74°C) and sauce thickens slightly. Stack spinach leaves, roll tightly and slice to chiffonade.
Divide hot stew among 4 bowls and top each with ¼ cup spinach.
(Nutrition Per Serving: 307 calories, 13g total fat, 3g saturated fat, 617mg Sodium, 26g carbohydrate, 7g fiber, 14g sugar, 25g protein)