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Ingredients
4 servings
1 ⅓ cupwhite jasmine rice
cooked
2 cupsred bell peppers
chopped
2 cupsbroccoli
chopped
2 cupssugar snap peas
chopped
2 cupsyellow onion
chopped
12 ozchicken
2 Tbspcoconut
shredded, unsweetened
1 cupYellow Curry Simmer Sauce
Toppings
Instructions
Step 1
Preheat the oven to 400 degrees F
Step 2
Cook the rice
Step 3
Chop all veggies then place them on a baking sheet lined with parchment paper and roast for 20 minutes
Step 4
While veggies are roasting, cube the chicken. Heat a skillet to medium heat, spray with cooking spray and add chicken. Cook until no longer pink and browned on the outside.
Step 5
Add in the shredded coconut and stir until well coated. Turn heat down to low.
Step 6
Add the veggies and simmer sauce to the skillet with the chicken. Stir until well combined and heated through. Turn off the heat.
Step 7
Weigh the entire mixture and divide by the number of servings. Serve each portion of curry over 1/3 cup cooked rice and top with lime juice, 1 Tbsp cashews and green onions. Sprinkle salt and pepper over the top, to taste.
Notes
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