Chicken Vegetable Curry Rice
Tender chicken and vegetables in a tomato yogurt curry served over rice.
- Calories
- 700
- Protein
- 48g
- Carbs
- 78g
- Fat
- 19g
Per serving
Ingredients
For 4 servings · 45 min total
- chicken breastpatted dry24 oz
- white rice1 5/8 cup
- frozen broccoli florets4 cup
- oniondiced1
- diced tomatoes3 cup
- Greek yogurt1 cup
- garlicminced4 clove
- canola oil4 tsp
- kosher salt1 tsp
- black pepper1/3 tsp
Instructions
- Dice the onion and mince the garlic. Rinse the rice and start it cooking according to the package directions.
- Pat the chicken dry, season it with salt and pepper, and sear it in the oil over medium heat for 4-5 minutes per side. Transfer it to a clean plate, then wash the board, knife, and your hands with soap and water before touching anything else.
- Cook the onion and garlic in the same skillet with a pinch of salt for 3-4 minutes until softened. Add the tomatoes and simmer 5-6 minutes until reduced by about one-quarter.
- Return the chicken to the sauce, cover, and simmer 8-12 minutes until the thickest part reads 165°F (74°C) on an instant-read thermometer. Add the broccoli during the final 5-6 minutes, until crisp-tender. Remove from the heat and swirl in the yogurt. Serve over rice.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.