Ingredients
- ½ cup basmati rice, prepared as directed on bag
- 1 tablespoon olive oil
- ½ pound chicken tenders, seasoned with salt and pepper
- 1 tablespoon curry powder
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- ½ cup light coconut milk
- ½ cup low-sodium chicken broth
- 4 cups fresh chopped spinach
- ¼ cup canned chickpeas, drained
- lime wedges
Directions
1. Cook rice according to bag directions, set aside. |
2. Heat oil in a saute pan over medium heat. Add chicken and cook until brown, about 3 minutes per side. |
3. Stir in curry powder, garlic, and ginger; cook for 1 minute. Add coconut milk and broth; bring to a boil. Reduce heat to low; simmer for 1 minute. Add spinach and chickpeas. Cook until spinach wilts, about 2 minutes. Serve with rice and garnish with lime wedges. |