Servings: 1 Serving
Calories: 290kcal
Ingredients
- 1 breast chicken boneless, skinless
- ¼ cup chicken broth low-sodium
- ½ clove garlic minced
- 1 ¼ tsp ginger fresh, minced
- ⅛ tsp turmeric
- ½ tsps curry powder
- ¼ onion sliced
- ¼ red pepper sliced
- ¼ yellow pepper sliced
- 2 ½ tbsp coconut milk
- 2 cups spinach
- ¼ cup cilnatro chopped
Instructions
- Pour 1/4 of the chicken broth into pan and add garlic and ginger. Cook over medium heat for 3 minutes.
- Stir occasionally. Cut chicken into bite-size pieces. Add to pan. Cover and cook for 5 minutes.
- Add onions and peppers and cook another 5 minutes covered.
- Add 1/2 the original amount of broth, coconut milk, turmeric, and curry. Stir and cook uncovered additional 5 minutes or until chicken is fully cooked and the sauce is at a low boil.
- In a separate pan add the remaining 1/4 of the broth. Add spinach while it is cooking stir. often.
- When spinach is wilted drain the excess liquid, mix it into chicken mixture. Serve with cilantro sprinkled on top.
Nutrition
Calories: 290kcal | Carbohydrates: 12g | Protein: 32g | Fat: 10g | Saturated Fat: 8g | Natural Sugar: 3g
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