Chicken with Spinach Stew and Cassava

Ingredients

• Spinach3 cup (90 g)
• Butter1/2 tablespoon (15 g)
• Cheese1 tablespoon (15 g)
• Onion1/4 count (38 g)
• Milk2 tablespoon (30 ml)
• Chicken120 g
• Oil1 teaspoon (3 ml)
• Cassava1/3 medium (99 g)

Instructions

1. 1

   Step 1

   Heat water in a pot until it boils. In the meantime, peel and cut the cassava.

2. 2

   Step 2

   Once boiling, add the cassava and let boil for 12-15 minutes. If you want, you can boil the spinach previously washed in the same pot for 30 seconds.

3. 3

   Step 3

   Then drain and chop. If you don't want to use the same, grab another one.

4. 4

   Step 4

   Then heat a pan over medium heat. In the meantime, chop the onion.

5. 5

   Step 5

   Once heated, add the butter with the onion and stir-fry over medium-low heat for 5-7 minutes or until translucent.

6. 6

   Step 6

   At the same time, heat a pan over medium heat. In the meantime, add salt and pepper to the chicken and, once heated, add the oil and spread.

7. 7

   Step 7

   Add the chicken and let cook each side for 4-5 minutes. If you want, you can cover it once you flip it for a juicier result.

8. 8

   Step 8

   Once the onion is ready, add the milk, spinach, grated or shredded cheese and salt and pepper to taste.

9. 9

   Step 9

   Serve the chicken with spinach and cassava.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Spinach Stew and Cassava can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.