Story by: Erin Wiedmar on October 21, 2018
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
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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.
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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