Indian-Style Simmered Chicken

Ingredients

• 1½ cups uncooked quick-cooking brown rice
• 1½ tsp garlic powder
• 1½ tsp ground coriander
• 1½ tsp ground cumin
• ¾ tsp salt ¼-½ teaspoon cayenne pepper, to taste
• 1½ lb boneless skinless chicken breasts (about 6 breasts, 4 ounces each)
• 1 tbsp olive oil
• 2 tsp fresh ginger, minced (or ½ teaspoon ground dried ginger)
• 1 (13-ounce) can lite coconut milk
• 1 (15-ounce) can no-salt-added diced tomatoes
• 6 oz fresh spinach (about 6 cups)
• 1 lime, juiced (about 2 tablespoons)

Method

1. Cook the rice according to the package directions.
2. Meanwhile, in a medium bowl, combine the garlic powder, coriander, cumin, salt, and cayenne with a fork. Toss the chicken breasts in the spice mixture.
3. Heat a large skillet over medium-high heat.
4. Add the oil and heat until shimmering.
5. Add the chicken, sprinkling any of the remaining seasoning mixture on top, and sear until golden-brown, about 2-3 minutes on each side.
6. Add the ginger, coconut milk, and tomatoes with their juice. Bring to a boil, then reduce the heat to low and cover the pan with a lid.
7. Heat until the chicken is cooked through, about 8-10 minutes.
8. Add the spinach and cover the pan with the lid. Let cook until the spinach is wilted, about 2-3 minutes.
9. Stir in the lime juice.
10. Layer into six bowls with the rice on the bottom, then the spinach, sauce, and chicken. Serve warm.