Wow. Got to love the end of the semester. It never fails that it always feels like a game of “hurry up and get this in before the school year is over.” Regardless, I only have 1 group paper/presentation and 2 exams left before I am completely finished with the didactic training of pharmacy school! Can I get a whoop whoop?
My husband has actually been great these past couple weeks. In fact, he’s made dinner most nights for the past 2 weeks! He’s getting pretty good if I do say so myself. I’ve got quite the list of yummy recipes to put up here 🙂
It has been a little while since we have made a curry dish. This one came to my inbox in the form of an email from Cuisine at home. I’m notorious for saving those emails and then never making the recipes they list, but I’m glad this one materialized! Simple, healthy, and good. I can’t complain with that list.
Adapted from Cuisine at Home
2 servings whole-wheat instant rice, prepared according to package directions
1 Tbsp. olive oil
1/2 lb. boneless, skinless chicken tenders, seasoned with salt and pepper
1/2 c. low-sodium chicken broth
4 c. chopped, fresh spinach
1/4 c. canned chickpeas, drained and rinsed
lime wedges, optional
Heat oli in a saute pan over medium heat. Add chicken and cook until browned, 3 minutes per side (we sliced it in 1-inch piece and cooked until no longer pink). Stir in curry powder, garlic, and ginger; cook for 1 minute.
Add coconut milk and broth; bring to a boil. Reduce heat to low; simmer for 1 minute. Add spinach and chickpeas. Cook until spinach wilts, about 2 minutes. Serve with cooked rice. Can garnish with lime wedges if desired.