Moroccan Chicken with Brown Rice and Lemon Sauteed Spinach

recipes.heart.org

Barbara

subheading: For the Brown Rice:

1 ½ cups instant brown rice

subheading: For the Chicken:

2 tsp. paprika

1 tsp. cumin

1 tsp. ground ginger

1 tsp. turmeric

½ tsp. cinnamon

½ tsp. pepper

4 boneless, skinless chicken breasts (all visible fat discarded)

2 Tbsp. extra virgin olive oil or canola oil, divided use

1 small onion (chopped)

2 clove fresh, minced, or, sliced garlic

14.5 oz. canned, diced, low-sodium tomatoes

½ cup water

subheading: For the Lemon Sauteed Spinach:

1 Tbsp. olive or canola oil

6 cups spinach (washed, dried)

½ lemon

subheading: OR:

2 tsp. jarred lemon juice

Note: Ingredients may have been altered from the original.

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