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Pilaf with Chicken, Spinach, and Walnuts

Servings 6
Calories 60 kcal
Author Marie Simmons, Cooking Light MARCH 2004

Ingredients

  • 1 1/2 tablespoons olive oil -- divided
  • 1 cup chopped onion
  • 1 1/2 cups uncooked basmati rice
  • 1 cup diced plum tomato
  • 1/2 teaspoon salt
  • 14 ounces fat-free less-sodium chicken broth
  • 1 3-inch cinnamon stick
  • 6 ounces fresh baby spinach
  • 2 cups chopped roasted skinless boneless chicken breasts -- (about 2 breasts)
  • 1/2 cup coarsely chopped walnuts -- toasted
  • 1 tablespoon finely chopped fresh dill

Instructions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 1/2 teaspoons oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
  2. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.
Nutrition Facts
Pilaf with Chicken, Spinach, and Walnuts
Amount Per Serving
Calories 60 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 567mg25%
Carbohydrates 6g2%
Fiber 1g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.