Parmesan Chicken and Spinach
Brown Rice
Ingredients
- ¾ lb boneless, skinless chicken thighs, cubed (or use boneless, skinless breasts)
- ⅓ cup chopped onion
- 1 tsp olive oil
- ¼ cup low-sodium chicken broth
- ¼ cup heavy cream
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 cups baby spinach
- 3 Tbsp freshly grated Parmesan cheese
Instructions
- Cook chicken and onion in hot oil in a large skillet over medium-high heat 4 to 5 minutes until browned.
- Add broth, cream, salt, and pepper; cook 4 minutes or until sauce is thickened. Stir in spinach and cheese; cook until spinach wilts.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
Side Dish Instructions
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
382
|
176
|
558
|
| Fat (g) | 22 | 2 | 24 |
| Sat. Fat (g) | 10 | 0 | 10 |
| Protein (g) | 38 | 4 | 42 |
| Carb (g) | 6 | 37 | 43 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 503 | 0 | 503 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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