Name: Curried chicken and basmati rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/3 cup basmati rice; 2/3 cup water; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 1/2 tsp olive oil; 1 1/2 tsp curry powder; 1/4 tsp garlic powder; 3/4 tsp salt; 1/4 cup low-fat plain yogurt; 5 oz broccoli florets

Nutrition

Per serving

533 calories

Protein: 48g; 36% of calories
Carbs: 61g; 45% of calories
Fat: 12g; 19% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Combine basmati rice, water, and a pinch of the salt in a small pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, place broccoli in a steamer basket over a pot of boiling water. Cover and steam for 5 to 6 minutes until tender but still bright green.
In a 12-inch skillet, heat olive oil over medium-high heat. Add the chicken breast pieces and season with curry powder, garlic powder, and half of the remaining salt. Cook for 4 minutes, flipping once halfway, until browned.
Reduce skillet heat to low. Stir in the yogurt and the rest of the salt. Simmer gently for 4 minutes until the chicken is cooked through and the sauce coats the meat. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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