Chicken and Potatoes Over Spinach

Ingredients

• ½ cups low-fat chicken broth (low-sodium chicken broth (organic hopefully))
• 1 chicken thighs (boneless, skinless)
• ½ cups potatoes (peeled and diced)
• ¼ cup leek (sliced)
• ¼ cup celery (sliced in bite size pieces)
• 1 tsp soy sauce (or Braggs Liquid Aminos)
• 1 tsp ginger (minced)
• ¼ tsp Chinese five spice
• 1 tbsp cilantro (chopped)
• pepper and salt to taste
• 1 tsp sesame oil
• ⅛ cup chicken broth
• 2 cups spinach

Instructions

1. Pour chicken broth in large pot.
2. Add chicken and potatoes, cover with lid and cook over medium heat for 15 minutes.
3. Add leek, celery, soy sauce, ginger, and five spice, and stir.
4. In a separate pan add sesame oil, broth and spinach leaves. Stir, cover and cook over low heat until spinach is wilted.
5. Place spinach on plates and top with potato and chicken mixture. Sprinkle fresh cilantro over plates.

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