Lunch
Chicken Curry and Rice
| Total time:
| Prep:
| Cook:
| Servings:
|
| 39 min |
4 min |
35 min |
4 |
Dietary Restrictions
Dairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1
Tablespoon
ginger powder
-
2
garlic clove
-
1
Pound
chicken thighs
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
black pepper
-
1
red bell pepper
-
8
Ounce
green beans
-
2
carrot
-
15
Ounce
canned unsweetened coconut milk
-
1
Tablespoon
curry powder
-
1
Teaspoon
turmeric
-
1
lemon
-
1
Cup
basmati rice
-
3
Tablespoon
cilantro
-
1
Tablespoon
olive oil
-
2
Ounce
green onions
Directions
-
Place a pot over medium-high heat. Add in the olive oil and garlic. Once hot, add in chicken and season generously with salt and pepper. Cook 4-5 minutes until browned, then flip and cook an additional 4-5 minutes. Remove from the pan and transfer to a plate.
-
In the same pot add garlic, ginger, chopped green onion, red bell pepper, green beans, and carrots. Sauté over medium heat for 3-4 minutes to absorb the pan’s flavors.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 613 kcal |
| Fat
| 28 g |
| Carbohydrates
| 60 g |
| Protein
| 29 g |
| Fiber
| 6 g |
| Sugar
| 8 g |
| Sodium
| 347 mg |
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