Curry chicken and rice w/ veggies...Yum
I made this tonight for supper but made a half recipe because it's only me eating it. Then only ate about a 1/2 cup so I have left overs. It was really tastey! I have never had curry anything so I went light on the curry powder but I will put more in it next time I make it.
Ingredients
4 Skinless, boneless chicken breasts; frozen or fresh (cubed)
1 cup Uncooked rice (used Uncle Ben's brown rice)
2 cups Water (used low sodium chicken broth instead of water & boullion)
2 tbsp. Olive oil
2 Chicken flavored bullion cubes
3 Or 4 carrots, peeled and quartered (diced everything in smaller bites)
1 Red bell pepper, seeded and sliced
1/4 tsp. Black pepper
2 tsp. Onion powder
3 tsp. Curry powder
Several pinches parsley for added color
Preparation
Dissolve bullion in 1/2 of the water and place in a 13x9 casserole dish with oil, remainder of water, and rice. Stir in pepper, curry powder, and onion powder. Place chicken breasts on top of rice and arrange carrots and peppers around the chicken then sprinkle with parsley. Cover with foil and place in pre-heated 375-degree oven. Bake for apx. 45 min. Until chicken is done and the moisture has cooked out of the rice.
Recipe Details
Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin:
Special Features: Quick to Prepare (under 30 minutes)
Kids Love It
Kids can help make it
Nutrient Information |
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Calories: 360 |
Total Fat: 7 g |
Saturated Fat: 1 g |
Polyunsaturated Fat: 1 g |
Carbohydrates: 33 g |
Protein: 39 g |
Vitamin A: 1268 RE |
Vitamin C: 44 mg |
Calcium: 42 mg |
Sodium: 467 mg |
Iron: 3 mg |
Fiber: 2 g |