Colorful Chicken Corn Spinach Healthy Delight Recipe

Chicken.

Chicken.

Chicken.

I can’t ever get enough chicken, so it is a good thing that I can cook about a billion recipes with it. Chicken is such a versatile meat. It can stand alone, as a side dish or mixed with other things as a main dish. I just love, love, love chicken because it tastes yummy and doesn’t have to be fattening. I also love to see live chickens, but that is another whole subject.

Today I’m sharing a colorful and healthy meal which I’m sure will delight your taste buds and your eyes.

 

Colorful Chicken Corn Spinach Healthy Delight

You don’t have to be a “skilled” chef in order to make this delicious, healthy and satisfying meal. If you just follow one step at a time, within an hour your meal will be on the table.

The first thing you need to do is start the brown long grain rice because it takes 45 minutes to cook. I love this healthy choice because the brown rice actually has a wonderful flavor and white rice is rather bland in comparison.

 
While the rice is cooking, start cooking the corn on the cob. When it is finished, cut all the kernels off the cobs.
 

 
Dice the bright red bell pepper.
 

 
Chop the fresh oregano. My oregano had started drying out, but you can also use dried oregano if you don’t have fresh on hand.
 

 
Mmmmmm…I love garlic. After admiring the beautifully shaped garlic head, finely chop (mince) a clove of garlic.
 

 
Dice the onions. I love getting everything cut and measured first. When I start cooking, I’m like a television star adding one ingredient at a time while talking through the recipe with Bella. Yeah, I said Bella. She usually stretches out in the doorway between the dining room and the kitchen. Sometimes she listens to every word and other times Bella falls sound asleep while I’m teaching her to cook.
 

 
Now it is time to cube the thawed chicken and that means we can start cooking!
 

 
Add the oil, onions, bell peppers and chicken to the pan. Cook until the chicken is slightly brown and the onions have caramelized.
 

 
Add the salt. Aren’t the salt granules so amazing?!!!
 

 
Add the cumin too and stir it into the chicken mixture in the pan.
 

 
Add baby spinach leaves and stir until they have mostly wilted.
 

 
Now add the corn.
 

 
Stir the corn into the mixture and cook until the spinach leaves have completely wilted.
 

 
It looks pretty good already.
 

 
Turn off the heat.
 

 
Add the rice to the pan and stir until it is thoroughly mixed into the other ingredients.
 

 
Serve while hot.
 

 
This meal has all kinds of flavors and textures.
 

 
AND it is healthy, not loaded with fat and as long as you control your portion, it isn’t very high in carbohydrates either.
 

 
Yummy. It is so delicious. It is also delicious for lunch the next day.
 

 
Each bite is a wonderful blend.
 

 
Would you like a bite?
 

 
Well, you can get a bite two ways. You can either hop into the kitchen and start cooking or you can swing by and visit!

 

Colorful Chicken Corn Spinach Healthy Delight

Ingredients:

10 ounces of brown long grain rice, cooked according to package directions
Corn kernels cut off of 3 ears of corn, cooked
1 red bell pepper, seeds removed, diced
1 tablespoon of fresh oregano, less if using dried
1 clove of garlic, finely chopped (minced)
1 medium white onion, diced medium small
3 medium skinless chicken breasts, thawed, cubed
2-3 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon ground cumin
2-4 cups baby spinach leaves

Directions:

Cook the long grain brown rice.

While the rice is cooking, start cooking the corn on the cob. When it is finished, cut all the kernels off the cobs.

Dice the bright red bell pepper. Chop the fresh oregano. Mince the garlic. Dice the onions. Cube the thawed chicken.

Add the oil, onions, bell peppers and chicken to the pan. Cook until the chicken is slightly brown and the onions have caramelized. Add the oregano, salt and cumin. Stir into the chicken mixture until incorporated. Add clean baby spinach leaves and stir until they have mostly wilted. Now add the corn and stir into the mixture. Cook until the spinach leaves have completely wilted.

Turn off the heat. Add the rice to the pan and stir until it is thoroughly mixed into the other ingredients.

Serve while hot.

Makes 4-6 servings depending on portion sizes.