1. Begin cooking rice according to package directions.
2. In another medium sauce pan, add about an inch of water and bring to a boil. Add green beans and boil lightly with the lid on for 4-5 minutes. Drain.
3. Heat the olive oil over medium heat in the same saucepan as the green beans were cooked (or use a new skillet). Add the chicken pieces and sprinkle curry spice and salt over chicken. Saute until chicken is cooked through, 5-8 minutes.
4. Add the rice, green beans and coconut milk to the chicken. Heat, stirring, for one or two minutes until warmed throughout.
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|Serving Size: 1 Serving (2525g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 708 (21%)|
|Amt Per Serving||% DV|
|Total Fat 78.7g||105 %|
|Saturated Fat 53g||265 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 1110.3mg||342 %|
|Sodium 2861.8mg||99 %|
|Potassium 5883.6mg||155 %|
|Total Carbohydrate 178.9g||53 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 166.5g|
|Protein 457.2g||653 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3351
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