Treat's Coconut Curry Chicken and Spinach
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 300.4
- Total Fat: 4.2 g
- Cholesterol: 68.4 mg
- Sodium: 550.1 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 5.2 g
- Protein: 32.3 g
View full nutritional breakdown of Treat's Coconut Curry Chicken and Spinach calories by ingredient
Introduction
I needed a fast lunch to serve my daughter for a school day, she walks home and I had these things in the fridge. So I made it when she came in the door and served it on a whole wheat tortilla for lunch but it is also equally great over brown rice. She loved it and I knew she had protein and veggies in her tummy! I needed a fast lunch to serve my daughter for a school day, she walks home and I had these things in the fridge. So I made it when she came in the door and served it on a whole wheat tortilla for lunch but it is also equally great over brown rice. She loved it and I knew she had protein and veggies in her tummy!Number of Servings: 2
Ingredients
-
1 medium onion, peeled and chopped
1/2 cup sweet red pepper, deseeded and chopped
2 cups fresh baby spinach
1 large chicken breast, boneless and skinless
1 tbsp yellow curry paste
1 tbsp coconut milk powder
1/4 cup water
1 cup brown rice, cooked
Tips
For lunch I sometimes just serve over a whole wheat flour tortilla! My kids love it for a hot lunch! Hope you enjoy it too!
Directions
Prep onion, red pepper and wash spinach. Slice chicken breast in strips such as for stir-frying.
Spray pan with Pam , add onion and yellow curry paste, chicken breast and saute in pan for 3 mins. while stirring. (wonderful smell as curry releases spice scents)
Add water, coconut milk powder, baby spinach and red pepper. Cover with lid for last 2 mins.
Stir and serve over cooked brown rice.
Serving Size: 1-2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TARIMAX.
Spray pan with Pam , add onion and yellow curry paste, chicken breast and saute in pan for 3 mins. while stirring. (wonderful smell as curry releases spice scents)
Add water, coconut milk powder, baby spinach and red pepper. Cover with lid for last 2 mins.
Stir and serve over cooked brown rice.
Serving Size: 1-2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TARIMAX.