Coconut Chicken and Rice

Egg-free
Nut-free
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
6
Ready in
1 hour 5 minutes*

Ingredients

  • 1 (10-oz.) pkg. fresh spinach
  • 6 boneless, skinless chicken breast halves
  • 1 (13.5- to 14-oz.) can light coconut milk
  • 1 (10.75-oz.) can reduced-fat cream of chicken soup
  • 1 tsp. dried minced onions
  • 1 tsp. low-sodium soy sauce
  • 1 1/2 cups brown rice

Directions

Prep Time
15 minutes
Cook Time
50 minutes*
Ready in
1 hour 5 minutes*
  1. Preheat oven to 350F. Place spinach in bottom of a 3-quart rectangular baking dish. Season chicken with salt and pepper to taste. Arrange chicken on top of spinach; set aside.
  2. Meanwhile, cook rice according to package directions. Spoon chicken and spinach over rice, and serve.
  3. In a medium bowl stir together coconut milk, soup, dried onions and soy sauce. Spoon over chicken and spinach. Cover and bake about 50 minutes or until an instant-read thermometer inserted in chicken reads 165°F. Let stand 5 minutes.

Nutritional Information

Serving Size
1
Per Serving
Calories 395, Calories Fat 84, Total Fat 9g, Saturated Fat 4g, Cholesterol 75mg, Sodium 346mg, Carbohydrate 43g, Protein 33g
Serving Size1
Calories395
Calories Fat84
Calories (fat) extra21
Total Fat9g
Total Fat (extra)14
Saturated Fat4g
Saturated Fat (extra)25
Cholesterol75mg
Cholesterol (extra)25
Sodium346mg
Sodium (extra)14
Potassium816mg
Carbohydrate43g
Carbohydrate (extra)14
Fiber3g
Fiber (extra)12
Sugars1g
Protein33g
Omega30g
Vitamin A4612IU
Vitamin A (extra)92
Vitamin C13mg
Vitamin C (extra)22
Iron3mg
Iron (extra)18