1 T. olive oil
1/4 C. red bell pepper, chopped
1/4 C. green bell pepper, chopped
1 T. red onion, finely chopped
2 t. grated fresh ginger
2 garlic cloves, minced
2 lbs. skinless, boneless chicken breasts, cut into 1-inch pieces
2 t. chopped fresh parsley
2 t. ground turmeric
1 t. salt
1/4 t. paprika
1/2 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers to pan; saute 1 minute, stirring constantly. Add onion; saute 1 minute. Reduce heat to medium; stir in cabbage, ginger, and garlic. Cook for 3 minutes; stirring frequently. Add chicken and next 4 ingredients (through paprika); cook 5 minutes, stirring frequently. Stir in spinach, and reduce heat to low. Cook 10 minutes or until chicken is done.
4 Servings: 321 Calories, 9.1g Fat, 52.6g Protein, 5.2g Carbs, 2.3g Fiber, 739mg Sodium