You will need

  • 50g fresh spinach
  • 200g canned chickpeas
  • 1tbsp cumin powder
  • ½ chicken breast (use tempeh, tofu, beans, lentils, or quinoa for a vegetarian meal)
  • ½ minced garlic clove
  • ½ butternut squash
  • 1 tbsp coconut oil


  • Fry or grill the chicken breast and shred.
  • Dice half a butternut squash and steam.
  • Heat the coconut oil and garlic over a high heat for 2 minutes.
  • Add the spinach, butternut squash, chicken and chickpeas to the pan.
  • Constantly stir until the spinach fully wilts and the chickpeas are cooked through and serve.

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