4 C. of swiss chard (1 bunch)
1 lb. skinned boneless chicken breast cut up into pieces
1 T. cornstarch
1 T. olive oil
1 C. diced onion
1 1/3 C. chicken broth
1/2 C. Light coconut milk
1 T. tomato paste
2 tsp. cumin
1 tsp. curry powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground red pepper(up to 1 tsp. if you like it spicy)
2 C. basmati rice

Combine chicken and cornstarch in a bowl. Heat oil in large non stick
skillet over medium-high heat until hot. Add onion and stir fry 2 minutes.
Stir in chicken and cook 4 minutes or until browned. Stir in broth and next
8 ingredients(broth thru red pepper); reduce heat to medium. Cook 5 minutes stirring occasionally. Add chard and cook for two minutes. Then serve over rice.

Yield: 4 servings
Calories: 344
Fat: 7.8g
Fiber: 1g