Difficulty: Easy - for beginners
8 ounces skinless, boneless organic chicken breasts, slice thinly crosswise
1 cup chopped celery
1.5 cups chopped fresh tomatoes, or canned no-salt-added or low sodium diced tomatoes
10 ounces frozen spinach, thawed
1 large green pepper, chopped
1/2 cup chopped onion
4 cloves garlic, minced
1 cup low sodium chili sauce
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 teaspoon chili powder, or to taste
1 tablespoon chopped fresh parsley or 1 teaspoon dried
1/4 teaspoon dried crushed red pepper
2 cups cooked brown rice and/or wild rice
Cook chicken strips in a lightly oiled skillet, turning occasionally, for 3-5 minutes until no longer pink.
Add remaining ingredients except for rice, bring to a boil and reduce heat to medium. Simmer covered for 10 minutes or until vegetables are tender.
Serve over brown or wild rice or a combination.