This tasty entree can be stored in containers and reheated for an easy meal later in the week.

Published: October 21, 2018 | Updated: March 10, 2023

This tasty entree can be stored in containers and reheated for an easy meal later in the week.

Makes 4 servings

1 pound skinless, boneless chicken breasts, cooked

1 cup dry brown rice

8 ounces light coconut milk

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon curry

¼ teaspoon coriander

¼ teaspoon turmeric

¼ teaspoon cumin

1 cup jarred yellow curry sauce

2 avocados

Cook rice according to package directions, replacing half of the water with light coconut milk (about 8 ounces) and adding spices as the rice cooks. In four storage containers, layer the rice, chicken and curry sauce. Refrigerate. To reheat, microwave on high for 1 minute or until heated through. Top with half of a chopped avocado.

Nutrition information per serving

545 calories| 29 g fat | 10.7 g saturated fat | 851 mg sodium | 45 g carbohydrate | 7.6 g fiber | 28 g protein

Erin Wiedmar is a clinical nutritionist with Norton Healthcare.