From Cooking Light May 2008. The recipe says it feeds 4, but I think with 2 pounds of chicken, it could feed 6-8 if you are watching your portions and pair it with some rice or another starchy side.

Ingredients

4 serv.

tablespoon olive oil↗1
cup chopped red bell pepper1⁄4
cup chopped green bell pepper1⁄4
tablespoon finely chopped red onion1
cup thinly sliced red cabbage1⁄2
teaspoons grated peeled fresh ginger2
garlic cloves, minced↗2
lbs boneless chicken breast halves, cut into 1 inch pieces↗2
tablespoons chopped fresh parsley2
teaspoons ground turmeric↗2
teaspoon salt↗1
teaspoon paprika↗1⁄4
(10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry0.5

Step-by-step instructions

1
Heat oil in a large nonstick skilled over medium high heat.
2
Add bell peppers to pan; saute 1 minute.
3
Reduce heat to medium; stir in cabbage, ginger and garlic. Cook for 3 minutes, stirring frequently.
4
Add chicken and next 4 ingredients; cook 5 minutes, stirring frequently.
5
Stir in spinach and reduce heat to low. Cook 10 minutes or until chicken is done.

Source: food.com

Original recipe ↗

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