3/4 lb. boneless skinless chicken breasts or thighs
2 tsp. olive oil
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1 glove garlic, minced
1/2 tsp. curry powder
1 cup long-grain rice
2 cups chicken broth (reduced or no sodium)
1 cup frozen peas and carrots, thawed
Cut chicken into 3/4-inch pieces. In large saucepan brown chicken in hot oil. Add onion, bell pepper and garlic. Cook until onion is tender. Stir in curry powder.
Stir in rice, broth, and salt (optional) and pepper to taste; bring to boiling. Reduce heat; coverand simmer 10 minutes. Stir in peas and carrots. Cover and cook 5 minutes more or until rice is tender. Add water a few tablespoons at a time if rice seems dry.
- 217 cal.
- 5g fat
- 558mg sodium
- 14g carbo.
- 28g protein
- 1g fiber