Monday, March 1, 2010

Chicken with Spinach and Peas

3 Chicken Breasts, cubed
1 Tablespoon Canola Oil
2 Cups Frozen Spinach
1 Cup Frozen Peas
Garlic Salt and Pepper
1 Tablespoon McCormick Perfect Pinch Caribbean Seasoning
1 Dash of Ginger
1 Can Manderine Oranges, drained

Season chicken with garlic salt, pepper and McCorrmick seasoning and sautee in canola oil until no longer pink. Add peas and spinach, cover and cook for 5-10 mins on medium high heat until veggies are no longer frozen and chicken is cooked throughout. Add drained oranges and cook uncovered for 2-3 more minutes or until oranges are warmed.

Notes & Tips:
This is another of those, I'll just throw a bunch of stuff together and hope it turns out kinda nights. One note on the recipe, if you don't like ginger feel free to omit that, but please don't omit the garlic salt, it really bumps up the flavors. I served this with steamed potatoes seasoned with the same seasoning I used on the chicken and a small salad.

Very Good!

Nutrition Facts:
Serves 3
246 Calories, 8g Fat, 17g Carbs, 30g Protein

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