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Sophie's Healthy Coconut Chicken
Courtesy of epicurious
Servings: 12
Prep Time: 5 Min. Cook Time: 45 Min. What you need:
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+ 3 c. brown rice, rinsed
+ 2 Tbsp. olive oil + 2 Tbsp. minced garlic + 1 tsp. fresh minced ginger + 2 (32-oz.) containers of low-sodium chicken stock + 2 (13.5-oz.) cans lite coconut milk + 2 lb. boneless skinless chicken breast, finely diced + 1 lb. frozen chopped spinach, thawed and squeezed + 1 Tbsp. cornstarch + 2 pinches salt What to do:
1. In a rice cooker or covered stockpot, combine rice with 3 cups water. Cook for about 45 minutes or until it's done.
2. Meanwhile, make the chicken: In a large stockpot, warm the olive oil over medium heat. Add the garlic and ginger and cook for 1 minute. Add the chicken stock and coconut milk, stir and simmer for 5 minutes. Add the chicken and spinach, and simmer for 30 minutes. 3. In a small bowl, combine the cornstarch with 1 tablespoon water. Add to the chicken and stir well until slightly thickened, season with salt, and serve with the rice. From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Sophie McKinney Han, Age 10 All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious For more information, please visit epicurious.com Nutritional information:
Calories: 367; Total Fat: 11g; Total Carbs: 38g; Protein: 24g;
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