Chicken in Spinach Sauce

Name: Chicken in Spinach Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Indian, Asian
Ingredients: 1¾ lbs. boneless skinless chicken breasts; 3 cups water; ½ tsp salt; 1 medium green bell pepper, seeded, deveined, and thinly sliced; 6 cups spinach; 1 1/3 oz. toasted cashews; 4 scallions, trimmed and minced; 1 tbsp fresh ginger root, cut into fine strips; 2 cloves garlic, finely minced; 2 small red bell peppers, seeded, deveined, and thinly sliced; 2 small jalapeno peppers, seeded, deveined, and minced; 1 tsp turmeric powder; 2 tsp garam masala

8 steps

Prep:30minCook:30min

Tender, pulled chicken breast tossed in a mildly spiced, vibrant green Spinach sauce, this NEW lean & green recipe, developed by The Culinary Institute of America, features flavors inspired by India. With 1 leaner, 1 healthy fat, 3 green, and 3 condiments per serving (total of 4 servings), this is the perfect dish to share with family and friends. Total Time: 45 minutes

Updated at: Thu, 17 Aug 2023 10:38:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories332.2 kcal (17%)

Total Fat10.3 g (15%)

Carbs11.3 g (4%)

Sugars3 g (3%)

Protein48.5 g (97%)

Sodium424.2 mg (21%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.75 lbsboneless skinless chicken breasts

3 cupswater

½ tspsalt

1green bell pepper

medium, seeded, deveined, and thinly sliced

6 cupsspinach

1.33 oztoasted cashews

4scallions

trimmed and minced

1 Tbspfresh ginger root

small, seeded, deveined, and thinly sliced

2jalapeno peppers

small, seeded, deveined, and minced

1 tspturmeric powder

2 tspgaram masala

Instructions

Step 1

1. Very gently poach the chicken in salted water until fully cooked, about 15 to 20 minutes. Once the chicken is done, plunge it into cold water to stop the cooking and to cool it down. Reserve the broth for later use, and pull the chicken into bite-sized pieces and set aside.

Step 2

2. In a wok or pot, combine one cup of the reserved chicken broth with the sliced green pepper and cook for about 2 to 3 minutes until tender. Add the spinach and continue to cook until the spinach has wilted.

Step 3

3. Combine the spinach and pepper in a blender with the cashews and puree until smooth; set aside.

Step 4

4. In a wok or large skillet, combine the scallions, ginger, garlic, red peppers, jalapeno peppers, turmeric, and one cup of the reserved chicken broth. Cover with a lid and cook until the red peppers are tender.

Step 5

5. Stir in the pureed spinach, and continue to simmer, covered, for 5 minutes.

Step 6

6. Add the chicken and simmer for one minute, or until chicken is heated through.

Step 7

7. Add the garam masala and remaining chicken broth. Serve warm.

Step 8

Per serving: 330 calories, 45g protein, 16g carbohydrate, 10g fat