- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 4
- Extra Lean Thai Coconut Chicken Breasts, thawed
- 0
- 1/2
- Sweet Mild Jakarta Curry Dip
- 125
- 1
- Basmati rice
- 250
- 2
- Water
- 500
- 1/4
- Each salt and pepper
- 1
- 2
- Chopped fresh mixed vegetables (any variety)
- 500
- 3
- Chopped fresh cilantro
- 45
Method
- Step 1
- Preheat grill to medium-high. Grill chicken until cooked through, about 18 minutes, turning once and brushing with 4 tbsp (60 mL) of curry dip.
- Step 2
- Meanwhile, in a saucepan set over medium-high heat, combine rice with water, salt and pepper. Bring to a boil, cover and reduce heat to low and simmer for 5 minutes. Stir in vegetables, cover and continue to simmer until rice is tender and moisture has been absorbed, about 7 minutes.
- Step 3
- Remove rice from heat and stir in cilantro. Serve rice with chicken and remaining dip on the side.
Tips
Variante: Remplacer les noix do Grenoble par les pacanes.
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Nutritional Facts Per Serving
- Calories:
- 460
- Fat:
- 13 g
- Carbs:
- 558 g
- Protein:
- 32 g
