Emma Fishman. Prop styling by JoJo Li. Food styling by Rebecca Jurkevich
Makes 4 Servings
- Ingredients
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- 1tablespoon extra virgin olive oil, divided
- 1 carrot, large, diced (peeled if desired)
- 1 zucchini, large, diced (peeled if desired)
- 1/4teaspoon salt, to taste
- 1pound extra-lean ground chicken
- 2cloves garlic, minced
- 1tablespoon coconut aminos or soy sauce or tamari
- 4cups baby spinach
- Directions
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Heat half the oil in a skillet over medium-high heat.
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Add minced garlic to skillet and cook for 30 seconds. Add carrot and zucchini and cook until fork tender, about 5 minutes. Season with salt and transfer to a bowl.
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In the same skillet, heat the remaining oil over medium heat. Cook the ground chicken until cooked through, about 10 minutes, breaking it up as it cooks. Drain any excess liquid.
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Stir in the coconut aminos (or soy or tamari), spinach, and cooked veggies. Once the spinach is wilted and liquid is mostly absorbed, divide among bowls.
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