Palak Chicken and Paneer

Ingredients

• ¾ cup brown rice, uncooked
• 2 tsp (10 mL) canola oil
• 6 oz (170 g) raw boneless, skinless chicken breast, cubed
• 3 garlic cloves, minced
• 2 tsp ginger, grated
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 large onion, minced
• 1 Serrano chili pepper, minced
• 3 medium tomatoes, diced
• 1 lb (454 g) frozen chopped spinach, thawed and squeezed of excess liquid
• 1 cup plain 2% Greek yogurt
• 6 oz (170 g) cubed paneer

Directions

• Cook rice according to package directions; set aside.
• Heat oil in a large skillet over a medium heat. Cook chicken for 4-5 minutes or until cooked through. Transfer to a plate and set aside.
• In the remaining oil in the skillet, sauté the garlic, ginger, garam masala, coriander, and cumin for 1 minute.
• Add the onion and chili pepper and cook until soft, approximately 5 minutes.
• Stir in tomatoes and cook for 10 minutes. Add the spinach to the skillet and cook for 3-5 minutes.
• Transfer the mixture to a blender or food processor and add Greek yogurt. Blend until smooth.
• Return mixture to skillet. Add the paneer and cooked chicken; cover and simmer for 10 minutes.
• Serve with cooked rice.