Chicken curry bowls recipe

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

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

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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.


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