prep time
10 min
10 min
cook time
10 min
10 min
servings
4
4
WHAT YOU'LL NEED
 |
||
| Minute Rice® Instant White Rice | ||
| 1 cup (250 mL) | ||
| 1 tbsp (15 mL) |
olive oil |
|
| 1 lb (500 g) |
boneless skinless chicken breasts, cut into bite-size pieces |
|
| 2 |
cloves garlic, minced |
|
| 5 cups (1.25 L) |
baby spinach leaves |
|
| 2 cup (500 mL) |
grape or cherry tomatoes, halved |
|
| 3/4 cup (175 mL) |
reduced sodium chicken broth |
|
| ½ cup (125 mL) |
milk |
|
| ¼ cup (60 mL) |
grated Parmesan cheese |
|
| ¼ cup (60 mL) |
chopped fresh chives |
|
INSTRUCTIONS
|
Step 1: Heat oil in large, nonstick skillet set over medium-high heat; cook chicken and garlic, stirring frequently, for 3 to 5 minutes or until browned and almost cooked through. |
|
Step 2: Add spinach and tomatoes; cook for 1 to 2 minutes or until spinach is wilted and chicken is cooked through. |
|
Step 3: Meanwhile, in small saucepan, bring broth and milk to boil. Stir in rice and turn off heat. Cover and let stand for about 5 minutes or until liquid is almost absorbed. Stir in cheese and chives.
|
|
Step 3: Serve chicken and vegetable mixture alongside risotto.
|
| Nutrition Facts | ||
| Per serving (1/4 recipe) | ||
| Calories |
360 |
|
| Fat |
9 g |
|
| Saturated Fat |
3 g |
|
| Trans Fat |
0 g |
|
| Cholesterol |
85 mg |
|
| Sodium |
310 mg |
|
| Carbohydrate |
30 g |
|
| Fibre |
3 g |
|
| Sugars |
4 g |
|
| Protein |
37 g |
|
Tips:
• Substitute baby kale for spinach if desired.
• Substitute shrimp for chicken if desired.
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