4 Servings 20 min Cook
1/2 Cup Pumpkin
1 Tbsp Chili Paste
1/2 Tsp Ginger Root
2 Tsp Dijon Mustard
3 Tbsp Coconut Oil
24 Oz Ground Chicken
1 Dash Salt
1 Dash Pepper
6 Cup Spinach
1 Serving Table Blend Salt Free Seasoning Blend
1 Tsp Crushed Red Pepper Flakes
1/2 Cup Chicken Stock
1 Tbsp Red Wine Vinega
Mix together tomato paste, soy sauce, sriracha, brown mustard, and ginger in a ramekin.
On the stove, bring coconut oil to medium-high temperature.
Cook the ground chicken with salt and pepper in the oil until it is cooked through.
Break it up into small pieces.
Add 2/3 of your sauce to the mixture and mix it well.
Add your spinach to the chicken and let it wilt.
Add salt, pepper, Mrs.
Dash seasoning, red pepper flakes.
Add the last 1/3 of your sauce, chicken stock, and red wine vinegar.
Mix the spinach and spices in well.
Turn the heat to low and cover the pan.
Let this cook for about 10-15 minutes.