NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked basmati rice

0.5 medium yukon gold potato

0.5 cup diced carrots

1 tsp extra virgin olive oil

0.25 cup low-sodium chicken broth

1 tsp yellow curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside, then add the diced potatoes and carrots to the same skillet.

• 4

  Pour in half of the chicken broth, cover the pan, and steam the vegetables for 5 minutes until they begin to soften.

• 5

  Stir in the curry powder and the remaining broth, simmering uncovered until the vegetables are tender and the liquid has reduced to a light glaze.

• 6

  Add the cooked basmati rice and the prepared chicken back into the skillet, tossing everything together until heated through and well-coated in spices.

• 7

  Garnish the dish with freshly chopped cilantro and serve immediately.