Kharcho-Inspired Chicken Bowls

Name: Kharcho-Inspired Chicken Bowls
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: Georgian
Ingredients: 0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 0.5 yellow onion (medium, finely diced); 2 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 0.25 cup walnuts (chopped); 2 tablespoon tomato paste; 1 cup chicken broth; 0.5 cup instant white rice (uncooked); 2 cup fresh spinach; 0.25 cup fresh cilantro (chopped); 0.5 teaspoon salt (to taste); 0.25 teaspoon black pepper (to taste)

Tender chicken breast simmered in a savory, slightly spicy Georgian-inspired walnut-tomato sauce, served over quick-cook rice with wilted spinach.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 2
Cuisine: Georgian
Difficulty: Easy
Cost: $3.94/serving

Dietary

Dairy-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
0.5 yellow onion (medium, finely diced)
2 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper
0.25 cup walnuts (chopped)
2 tablespoon tomato paste
1 cup chicken broth
0.5 cup instant white rice (uncooked)
2 cup fresh spinach
0.25 cup fresh cilantro (chopped)
0.5 teaspoon salt (to taste)
0.25 teaspoon black pepper (to taste)

Instructions

Cook instant rice according to package directions. Keep warm.
Pat chicken breast dry and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Heat olive oil in a large skillet or pan over medium-high heat. Add chicken and sear for 4-5 minutes, or until browned on all sides. Remove chicken from skillet and set aside.
Add yellow onion to the same skillet and sauté for 2-3 minutes until softened. Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper, cooking for 30 seconds until fragrant.
Stir in chopped walnuts and tomato paste, cooking for 1 minute. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
Return chicken to the skillet. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until chicken is cooked through.
While the chicken simmers, add fresh spinach to the hot instant rice (if rice is still hot, it will wilt the spinach, otherwise, warm the spinach separately with a splash of water in the microwave for 1-2 minutes). Stir to combine.
Stir chopped fresh cilantro into the finished chicken sauce. Season with additional salt and pepper to taste.
Divide rice and spinach mixture between two bowls and top with the Kharcho-inspired chicken.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Adjust cayenne pepper to your preferred spice level.

Nutrition (per serving)

Calories: 480
Protein: 42.1 g
Carbohydrates: 38.5 g
Fat: 18.2 g
Fiber: 6.8 g
Sodium: 650 mg
Saturated Fat: 2.5 g
Sugar: 4.1 g
Cholesterol: 105 mg