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Nutrition Facts
Serving Size 297 g
(Approx. 6 Servings)
Amount Per Serving
Calories 370 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 730 mg 30%
Total Carbohydrate 33 g 11%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 21 g
Vitamin A 10% Iron 20%
Vitamin C 80% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
One Pot Curry Chicken with Rice
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

2 Tbsp olive oil
1 Lb H-E-B® Natural Chicken Breasts Skinless Boneless
1/4 Tsp kosher salt
1/4 Tsp pepper
2 green bell peppers, chopped
1/2 Lb green beans, cleaned and trimmed
1 cup(s) H-E-B Basamati Rice
2 Tbsp Thai Kitchen Red Curry Paste
13 1/2 Oz Thai Lite Coconut Milk
3/4 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
1 lime, cut into wedges
1/2 cup(s) cilantro, chopped
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Heat 1 tablespoon olive oil in a large pan over medium-high heat; season chicken with salt and pepper, then place in pan and cook 4 minutes per side until browned.
Stir in bell peppers and green beens, and cook 3-4 minutes; add rice, and cook 2 minutes.
Add curry paste, coconut milk and chicken broth; bring to a rapid simmer, reduce heat, cover with a tight-fitting lid and cook 35 minutes on low.
Serve with lime wedge and cilantro.



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