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DIFFICULTY LEVEL
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast, cut into small pieces
- 1 teaspoon garlic-herb seasoning (salt free)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 small onion, thinly sliced
- 1 can (10 1/2 ounces) reduced-sodium chicken broth
- 1/4 cup water
- 1 1/2 cup instant brown rice, uncooked
- 1 1/2 cup grape tomatoes, halved
- 4 cups baby spinach leaves, washed and patted dry
Instructions
- Heat oil in large skillet over medium heat. Sprinkle chicken pieces with seasonings. Add chicken pieces; cover and cook about 10 minutes, stirring frequently until chicken is done.
- Add onion and stir-fry for about 1 minute. Stir in broth, water, rice, tomatoes, and spinach. Bring to a boil. Reduce heat to low and cover. Simmer about 10 minutes.
- Turn burner off and let stand for 5 more minutes or until rice absorbs most of the liquid.
Nutritional Information
Serving Size: 3
Calories: 205
Total Fat: 7 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 111 mg
Carbs: 6 g
Protein: 29 g