Quick Curried Chicken with Rice
- ¼ cup nonfat plain Greek yogurt
- ¼ cup chopped fresh cilantro leaves
- 1 Tbsp. canola oil
- 2 tsp. curry powder
- 1 lb. boneless skinless chicken breasts, cut into bite size pieces
- 2 cups water
- 1 package Knorr® Rice Sides™ - Chicken Flavor Broccoli
- 1 (10 oz.) package frozen peas and carrots
Directions1. Puree yogurt, cilantro, oil and curry powder in mini food processor or blender. Reserve and set aside half (about ¼ cup) for serving. Combine remaining sauce and chicken in a medium bowl. 1. Heat large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside. 1. Add water, Knorr Rice Sides and peas and carrots to same skillet and prepare according to package directions. Serve topped with chicken and sauce.
Calories 350, Total Fat 7g (Saturated 0.5g, Trans 0g), Cholesterol 70mg, Sodium 540mg, Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 1g), Protein 34g, Vitamin A 140%, Vitamin C 15%, Calcium 8%, Iron 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsKid-friendly Main Dish 10 Dollar Meal American Winter 20 Minute Meal Fall