Spinach Stew with Grilled Chicken and Brown Rice
This spinach-based stew is rich in iron, vitamin A, and antioxidants, and pairing it with lean grilled chicken adds high-quality protein.
- Total time
- 45 min
- Serves
- 4
- Calories
- 420 kcal
- Ingredients
- 15
Ingredients
For 4 servings
Tick items off as you gather them.
Method
Cook the brown rice in the water according to package instructions, about 25 to 30 minutes, until tender.
Season the chicken thighs with paprika, salt, and pepper. Grill or pan-sear in olive oil for 6 to 7 minutes per side, until cooked through. Set aside.
Blend the bell peppers, scotch bonnet if using, half the onion, and the tomatoes into a coarse puree.
Heat the palm oil in a pot over medium heat. Add the remaining chopped onion and cook for 3 minutes.
Add the blended pepper mixture and cook for 12 to 15 minutes, stirring occasionally, until thickened and the raw pepper smell fades.
Stir in the ground crayfish and seasoning cube.
Add the spinach and cook for 3 to 4 minutes until just wilted.
Slice the grilled chicken and stir into the stew, or serve on top.
Serve the stew and chicken over the brown rice.
Why it can fit a PCOS-friendly week
This spinach-based stew is rich in iron, vitamin A, and antioxidants, and pairing it with lean grilled chicken adds high-quality protein. Serving it over brown rice instead of white rice adds fibre and supports a lower glycaemic meal overall. This dinner fits well into a balanced pattern that emphasizes leafy greens and lean protein together.
Calories are approximate, per the recipe as written. Adjust portions and ingredients to your needs, and check with a healthcare professional or dietitian if you follow a medical diet.
PCOS/PMOS Nutritions
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