Quick Chicken Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 322.9
- Total Fat: 9.7 g
- Cholesterol: 52.6 mg
- Sodium: 880.5 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 3.0 g
- Protein: 24.8 g
View full nutritional breakdown of Quick Chicken Curry calories by ingredient
Introduction
Four ingredients, 10 minutes. Dinner is ready! Four ingredients, 10 minutes. Dinner is ready!Number of Servings: 4
Ingredients
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2 cups jasmine rice
1 bag (12 ounces) frozen stir-fry vegetables
12 ounces cooked chicken breast meat, chopped or shredded
1 cup jarred yellow curry sauce
chopped cilantro for garnish (optional)
Tips
You can swap in brown rice if you prefer.
Curry too spicy for your taste buds? Top each serving with a spoonful of fat-free Greek yogurt.
Directions
Prepare the jasmine rice according to package directions and set aside.
Prepare the frozen vegetables according to package directions.
Place a medium saucepan over medium heat and add the chicken and vegetables. Stir in the curry sauce and heat until the sauce starts to simmer.
Remove from heat.
Divide the rice among four plates, then top with the chicken and vegetables.
Portion size: 1/2 cup rice, plus 1 cup meat and veggies
Photos by Whitmeyer Photography.
Prepare the frozen vegetables according to package directions.
Place a medium saucepan over medium heat and add the chicken and vegetables. Stir in the curry sauce and heat until the sauce starts to simmer.
Remove from heat.
Divide the rice among four plates, then top with the chicken and vegetables.
Portion size: 1/2 cup rice, plus 1 cup meat and veggies
Photos by Whitmeyer Photography.
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