Thaw the veggies in microwave while cutting the chicken and onion into pieces.
Heat olive oil on medium-high in a deep sauce pan, add chicken and onion, and season with salt.
Cook until chicken is almost done.
Add coconut milk, curry powder, and veggies to the pan.
Season with salt and pepper to taste, and bring up to low boil.
Simmer the chicken and sauce on medium-low while cooking the rice, stir frequently.
Scoop 1/2 cup rice onto plate and top with chicken, veggies, and sauce.
It looks nice when parsley, cilantro, or basil is sprinkled on top!
With a hungry teenager and a body-building husband, four breasts and one bag of veggies make the perfect amount for 4 people. If you have regular people, it could serve up to 8. Perfect pot luck dish! Just stir all the chicken pieces, veggies, sauce, and rice together in a dish then sprinkle some herbs on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (259g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 264 (45%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2g|
|Cholesterol 68.4mg||21 %|
|Sodium 106.7mg||4 %|
|Potassium 527.1mg||14 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 45.5g|
|Protein 32.5g||46 %|
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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: 586
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