Curried Chicken & Spinach
1 cup instant brown rice
1 Tbsp olive oil
1 1/2 lbs boneless, skinless chicken breasts, cubed
1/2 tsp pepper
1 cup unsalted chicken broth
3 Tbsp spicy red curry paste
2 cups frozen chopped spinach
1/2 cup chopped green onions
Prepare rice according to package directions. Fluff & set aside.
In a large skillet, heat oil over medium-high. Add chicken & pepper. Cook 5-8 minutes, or until golden brown on all sides, stirring frequently.
In a small bowl, whisk together broth & curry paste. Add to skillet & bring to a simmer.
Add spinach & onions. Simmer 2-3 minutes, or until chicken is cooked through & spinach is warm.
Serve chicken & spinach over rice.
Encuentra la receta en español
Instead of coconut milk, traditionally served with curry, use unsalted chicken broth to lower calorie and sodium content.