Tomato chicken & bean stir fry

Simple and flavorful, the tomato-based sauce with onions, parsley, and dill is a great addition to the stir fry that sits atop jasmine rice. This is a great dairy & gluten-free option.

Tomato chicken and bean stir fry over jasmine rice

Ingredients

(Serving: 4 - 6)

• 1 lb thin chicken breasts (swap for tofu for vegetarian/vegan option)

• 3 cups jasmine rice, dried (omit for Whole 30)

• 1 can baked beans in red tomato sauce

• 1/2 bag spinach

• 1 Tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

Appliances & Utensils

• pan & spatula

• knife & cutting board

• rice cooker or small pot

Instructions

1. Cook 3 cups dried jasmine rice according to package instructions in a rice cooker or on the stove.

2. While the rice cooks, chop chicken into smaller chunks.

3. Heat a pan over medium heat. Add chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Season with salt, garlic powder, and onion powder.

4. In the same pan, add spinach and cook until wilted, about 2-3 minutes.

5. Stir in the canned baked beans in red tomato sauce. Heat through for 2-3 minutes.

6. Serve the tomato mixture over jasmine rice. Enjoy!

Pro Tip: If you can’t find baked beans in tomato sauce, opt for a can of cannellini beans, 1/2 onion diced, 1 Tbsp olive oil, 2 cloves garlic, and 1 cup tomato sauce.

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