1L chicken stock
1 thinly sliced onion
1-2 sweet potato peeled and diced
3 chicken breasts
2 tbsp fresh ginger finely chopped
100g of almond butter (or any favourite butter – mine is Pip & Nuts almond and coconut ?)
2 handfuls of kale / spring greens
Lime wedges to serve
Slightly brown the chicken and set aside.
Add onion, potato, ginger and stick to the pan and simmer for 15 minutes.
Then mix the butter with 3 tablespoons of stock from the pan then return to the mix along with greens and chicken to finish cooking.
And that’s it!
Speedy, delicious and so good for you!