Coconut-Cashew Chicken
Spinach-Cilantro Rice
Ingredients
- 2 lb boneless, skinless chicken thighs, cubed (or use chicken breasts, cubed)
- 2½ tsp curry powder
- ½ tsp salt
- ½ tsp pepper
- 1 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 pan; 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 (8.5-oz) pouches microwavable jasmine rice (or use other rice pouches)
- 1 (6-oz) pkg baby spinach
- 2 Tbsp lime juice
- ½ tsp salt
- 6 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions. Stir in spinach, lime juice, and salt, tossing to wilt spinach. Sprinkle with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
322
|
149
|
471
|
| Fat (g) | 18 | 1 | 19 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 9 | 31 | 40 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 425 | 222 | 647 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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