quick, easy, cheap and healthy

so i've gotten a couple of comments lately on how reading my blog recipes might possibly make people gain weight...  i sincerely don't want to cause anyone scale anxiety, so i'm not doing a dessert this week.  this recipe is not a true risotto, but i don't know what else to call this concoction.  it is very tasty, easy and fast to make, and pretty good for you.  if it doesn't get fully consumed at dinner, it makes great leftovers.  and it looks really yummy in my photo too.

chicken and vegetable "risotto"

1 tbs. olive oil
1 whole chicken breast, cut into bite sized pieces
1 can (14 oz.) chicken broth
1-1/2 cups instant white rice, uncooked
2 chicken bouillion cubes (optional)
4 cups baby spinach leaves, chopped or torn
1 pint grape tomatoes, halved
1 small onion, diced
salt and pepper to taste

1. heat oil in large skillet (i find a wok pan to work well too) on medium.  add chicken.  cook 7-10 minutes stirring frequently.
2. add rice, spinach, onion and broth (and bouillion if desired).  mix well.  bring to a boil.  reduce heat to low.  cover and simmer about 10 minutes, stirring occasionally.
3. add salt and pepper, and toss in the tomatoes.

makes about 4 servings.  serving suggestion: serve with italian bread.  enjoy! =)

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download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/chickenandveggierisotto.pdf