1. Prepare rice according to package directions. Fluff with a fork & set aside.

2. In a large skillet, heat oil over medium-high. Add chicken & pepper. Cook 5-8 minutes, or until golden brown on all sides, stirring frequently.

3. In a small bowl, whisk together broth & curry paste. Add to skillet & bring to a simmer.

4. Add spinach & onions. Simmer 2-3 minutes, or until chicken is cooked through & spinach is warm.

5. Serve chicken & spinach over rice.


For a lighter meal, use unsalted chicken broth instead of coconut milk, which is traditionally used to make curry.

Nutrition Facts

6 servings per recipe
Serving size (248g)
Amount per serving
% Daily Value*
Total Fat 6g 8%
    Saturated Fat 1g 5%
    Trans Fat 0g  
Cholesterol 85mg 28%
Sodium 450mg
Total Carbohydrate 24g 9%
    Dietary Fiber 3g 11%
    Total Sugars 1g  
    Includes 0g Added Sugars 0%
Protein 30g  
Vitamin D 0mcg 0%
Calcium 78mg 6%
Iron 2mg 10%
Potassium 717mg 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars

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