This is the first dish I made to serve with my first batch of cauliflower rice. It was basically just thrown together with stuff I had on hand but it turned out so well that I thought I’d put it up here. One thing I didn’t happen to have on hand was fresh coriander, which I think would have been fabulous, so I’ll add it to the recipe below…

• 1 boned and skinned chicken breast, cut up into bite-sized chunks
• 1 175 gram packet of fresh spinach
• 1 small onion, minced
• 3-6 cloves of garlic, minced
• salt & pepper
• cumin or curry powder
• chili flakes (optional)
• fresh coriander
• soy sauce
• handful of toasted cashews, chopped
• light olive oil
• splash of white wine

Season the chicken pieces with salt and freshly ground black pepper. Add a little oil to a large skillet and add the spinach, tossing until the leaves have wilted. Then add a bit of soy sauce and black pepper and sautée until the spinach is cooked, about 3-4 minutes. Set aside in a bowl. In the same pan add a bit more oil and sautée the chicken pieces until about half-cooked and slightly browned. Slide over to one side of the pan and add the onions and garlic to the other side. Once the onions start to brown mix it all up together until cooked through. Add the cashews, cumin and chili flakes, stir around a bit, and then add a splash of soy sauce and white wine and stir well. Add the spinach, mix well and remove from heat. Finally add the fresh coriander and serve over rice (either basmati or the cauliflower rice).