Nutrition per serving may change if servings are adjusted.
2 tablespoons canola oil
1 large onion, cut in half lengthwise and thickly sliced crosswise
2 cloves garlic, minced
¼ cup dry white wine or reduced-sodium chicken broth
1 pound skinless, boneless chicken breast halves, cut into thin strips
1 tablespoon curry powder
Freshly ground black pepper
6 ounces fresh spinach leaves (5 cups)
1½ cups hot cooked brown rice
1 large lime, cut into thin wedges
In a large skillet, heat oil over medium-low heat. Add onion and garlic; cook, covered, for 15 to 20 minutes or until onion is very tender, stirring occasionally.
Increase heat to medium-high. Add wine; cook, uncovered, about 3 minutes or until wine is evaporated.
Add chicken strips; cook and stir for 2 minutes. Sprinkle curry powder and pepper over the chicken, stirring to combine. Cook about 2 minutes more or until chicken is no longer pink and a sauce forms, stirring in 1 to 2 tablespoons water if necessary. Stir in spinach; cook and toss about 1 minute or just until spinach wilts.
Divide rice among four serving bowls. Top with chicken mixture and serve with lime wedges.