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One Pot Curry Chicken with Rice
Prep Time:
15 minutes
Cook Time:
45 minutes
6 servings

2 Tbsp. olive oil

1 lb. boneless skinless chicken breasts

* salt and pepper

2 bell peppers (any color)

1/2 lb. green beans, cleaned & trimmed

1 c. basmati rice

2 Tbsp. red curry paste

1 can (15 oz .) light coconut milk

3/4 c. Central Market Organics Low Sodium Chicken Broth

1 lime, cut into wedges, for garnish

1/2 bunch cilantro, for garnish


Place a large pan over Medium-High heat. Add 1 Tbsp. olive oil. Season
chicken with salt and pepper. Place in heated pan, and cook 4 minutes
per side or until a dark brown crust has been achieved.
Add veggies and stir. Cook 3 to 4 minutes. Add rice and cook 2 minutes
, stirring once.
Add curry paste, then liquids. Bring to a rapid simmer, reduce heat, c
over with a tight-fitting lid, and cook 35 minutes on Low.
Serve with lime wedge and cilantro.

Nutritional Information

Calories: 270, Total Fat: 5g, Saturated Fat: 2.5g, Sodium: 600mg, Carb
ohydrates: 40g, Dietary Fiber: 3g, Protein: 20g


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