Thai Chicken and Rice Bowl

Thai Chicken and Rice Bowl

406 Calories, 25 Minutes
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 Servings


  • 1 tbsp olive oil
  • 2 6 ounce boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup chopped yellow onion
  • 3/4 cup low-sodium chicken broth
  • 2/3 cup frozen peas
  • 1/4 cup lite coconut milk
  • 2 tbsp lime juice
  • 2 1⁄2 tsp curry powder
  • 2 cups frozen chopped spinach
  • 1 cup brown “Ready Rice”
  • 1/4 cup chopped fresh cilantro
  • 1/4 tsp black pepper


  • Heat olive oil in a skillet over medium-high heat. Add chicken and onions and sauté for 5 minutes.
  • Add chicken broth, peas, coconut milk, lime juice, and curry powder to the skillet and, stirring occasionally, let cook 5 minutes.
  • Stir in spinach, brown “Ready Rice”, cilantro, and pepper. Cover skillet and let cook 5 additional minutes before serving.


Tip: While any cooked brown rice can be used, for the best texture in this recipe, use “Ready Rice” sold precooked in pouches in the rice aisle.

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