Coconut-Cashew Chicken
Spinach-Cilantro Cauli-Rice
Ingredients
- 2 lb boneless, skinless chicken thighs, cubed
- 2½ tsp curry powder
- ½ tsp salt
- ½ tsp pepper
- ½ onion, chopped
- 2 Tbsp olive oil
- 1 Tbsp minced ginger
- 3 cloves garlic, minced
- 1 (13.5-oz) can coconut milk
- ½ cup roasted, salted cashews
Instructions
- Sprinkle chicken with curry powder, salt, and pepper. Cook chicken and onion in hot oil in a large skillet over medium-high heat 4 minutes or until lightly browned.
- Add ginger and garlic to skillet; cook 2 to 3 minutes or until fragrant. Add coconut milk, and cook 7 minutes or until mixture has thickened and chicken is done. Top with nuts.
Side Dish Ingredients
- 2 (12-oz) pkg frozen cauliflower rice
- 2 Tbsp lime juice
- 1 (5-oz) pkg baby spinach, chopped
- ½ tsp salt
- 6 Tbsp chopped fresh cilantro
- 2 Tbsp olive oil
Side Dish Instructions
- Heat oil in a large nonstick skillet over medium heat. Add frozen cauliflower. Cook 5 minutes until hot, stirring occasionally.
- Add half of spinach, stirring gently to wilt. Repeat procedure with remaining spinach. Remove from heat. Stir in lime juice, salt, and cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
393
|
81
|
474
|
| Fat (g) | 27 | 5 | 32 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 29 | 3 | 32 |
| Carb (g) | 5 | 5 | 10 |
| Fiber (g) | 1 | 3 | 4 |
| T. Sugs (g) | 2 | 1 | 3 |
| A. Sugs (g) | 1 | 0 | 1 |
