Servings: 1

Approx. 600 calories | 45 g protein

Total time 30 minutes

​

Ingredients

• 5.3 oz (150 g) raw chicken breast

• 2.8 oz (80 g) uncooked white rice

• ⅓ cup (80 ml) light coconut milk

• ½ medium bell pepper (about 2 oz / 60 g), sliced

• 3.5 oz (100 g) broccoli

• 1 tsp olive oil

• 1 tsp curry powder

• ½ tsp garlic powder

• Salt and black pepper, to taste

• ¼ tsp paprika

• Fresh cilantro, optional

​

Instructions

1. Cook the rice according to the package instructions.

2. Cut the chicken into bite-sized pieces and season with curry powder, paprika, salt and pepper.

3. Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook until golden and fully cooked.

4. Add the sliced bell pepper and broccoli. Cook for 3–4 minutes until slightly tender.

5. Pour in the light coconut milk and add the garlic powder. Stir well and let the curry simmer for 5–7 minutes until the sauce has thickened slightly.

6. Season to taste and serve the creamy chicken curry over the cooked rice. Top with fresh cilantro if desired.

​

This is an example of a portion size and is not intended as a fixed serving recommendation. Adjust the portion size and calories according to your own needs, goals and activity level.