Go Back
Print
Recipe Image
Print Recipe
Thai Chicken and Rice Bowl
406 Calories, 25 Minutes
Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Servings:
2
Servings
Ingredients
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
Instructions
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.
Notes
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.