Main Dishes Mediterranean
Levantine Shredded Chicken Molokhia
Method
Poach Chicken: Simmer chicken breast in the bone broth for 15 minutes until cooked, then shred it.
Simmer Leaves: Stir frozen molokhia into the hot broth and simmer gently on low heat for 10 minutes.
Sauté Aromatics: Fry minced garlic and chopped coriander in olive oil for 2 minutes until golden fragrant.
Combine Stew: Stir the sizzled aromatics, lemon juice, and shredded chicken into the molokhia and serve.
Chef's Tip
Nutritional Insight: This viscous, gut-soothing green elixir provides clean lean protein alongside specialized mucilaginous fibers that coat the stomach and ease GLP-1 related digestion. Culinary Hack: Never cover the pot with a lid after adding the molokhia to prevent the leaves from separating and sinking to the bottom.
Nutrition Facts
Per serving
185
Calories
28 g
Protein
5 g
Fat
4 g
Carbs
