1/2cuptightly packed cilantro leaves and stemsstems coarsely chopped
1cuptightly packed spinach leaves
1 1/2cupshomemade or low-sodium chicken broth
1 1/4cupsalmondsoy, or other plant-based milk, or cows’ milk
1small hot green chili pepperoptional
1tspextra-virgin olive oil
1lbbonelessskinless chicken breasts or thighs
1onion or 2 shallotsminced
1 1/2cupscooked long-grain brown ricewell rinsed and drained
2jalapenosoptionally seeded (see tip)
1cuptightly packed cilantrostems and leaves, coarsely chopped
1cuptightly packed mint leaves
1Tbsp fresh lime juice
2Tbsp extra-virgin olive oil
2Tbsp tightly packed chopped green onion
In blender, blend 1/2 cup cilantro, spinach, broth, milk, cumin, chili pepper, and up 1/2 tsp salt.
In wide-based saucepan or skillet with lid, heat olive oil over medium-high heat. Add chicken. Sprinkle with remaining 1/2 tsp salt. Cook for 2 to 3 minutes on each side, until browned. Remove to plate. When cool, cut into bite-sized pieces.
Add onion and garlic to pan. Cook for 3 minutes, stirring frequently. Add a little water to prevent sticking if necessary. Add rice and stir for 30 seconds to coat.
Add contents of blender along with reserved chicken. Stir and bring to boil. Cover, reduce heat to low, and cook for 20 minutes. Stir and cook for 5 minutes more if necessary. Remove from heat and leave covered, 10 minutes.
For mint sauce, in blender, blend all ingredients.
To serve, divide chicken and rice among plates and drizzle with mint sauce.
Per serving: 319 calories; 22 g protein; 8 g total fat (1 g sat. fat); 39 g total carbohydrates (2 g sugars, 3 g fiber); 592 mg sodium