Curry Chicken Lime Rice Bowl Food
CURRY CHICKEN LIME RICE BOWL
Something different. I would imagine Jasmine rice would work, too. Prep based on readied ingredients.
Provided by gailanng
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, whisk chutney, lime juice, oil, salt and curry powder. Stir in chicken, bell pepper and hot cooked rice. Serve immediately.
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CILANTRO-LIME CHICKEN AND RICE BOWL RECIPE BY TASTY
Here's what you need: brown rice, rotisserie chicken, vegetable, pico de gallo, plain yogurt, fresh cilantro, lime
Provided by Pierce Abernathy
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Place the brown rice, shredded chicken, roasted vegetables, pico de gallo, and yogurt in a bowl or resealable container. Garnish with chopped cilantro and the lime wedge.
- Enjoy!
Nutrition Facts : Calories 838 calories, Carbohydrate 143 grams, Fat 12 grams, Fiber 7 grams, Protein 38 grams, Sugar 5 grams
CHICKEN CURRY RICE BOWLS
Provided by Six Sisters Stuff
Yield 4
Number Of Ingredients 14
Steps:
- First get the rice on the stove and cook according to the package directions
- Meanwhile, chop all your veggies
- Next, melt the coconut oil over medium low heat
- Once the oil is liquid add the vegetables and sauté until softened, about 5 minutes
- Add in the spices, stir, and cook for one minute more
- Stir in the chicken, then the cooked rice, and finally the broth
LIME CURRY CHICKEN
Make and share this Lime Curry Chicken recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into thin slices.
- In a large non-stick skillet, heat oil and saute shallots until softened.
- Add bell pepper and cook until tender; stir in curry powder.
- Add chicken and stir fry until chicken is no longer pink.
- Add lime juice.
- Just before serving, stir yogurt into the skillet; garnish with parsley and almonds.
- Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23%.
Nutrition Facts : Calories 858.4, Fat 64.2, SaturatedFat 5.4, Cholesterol 66.4, Sodium 471, Carbohydrate 29.5, Fiber 14.2, Sugar 9.1, Protein 52.6
EASY CREAMY CURRY CHICKEN AND RICE CASSEROLE
If you love curry then you will enjoy this rice dish! You can increase the curry if desired. Throw in some dark raisins too. Prep time does not include cooking the chicken.
Provided by Kittencalrecipezazz
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 375 degrees.
- Grease an 8 x 8-inch baking dish.
- In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
- Whisk in flour.
- Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
- In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
- Season with black pepper to taste.
- Transfer the mixture to prepared baking dish.
- Cover with foil and bake for about 20 minutes.
- Remove foil and bake for another 10 minutes longer.
Nutrition Facts : Calories 791, Fat 36.8, SaturatedFat 12.9, Cholesterol 133, Sodium 813.9, Carbohydrate 70.2, Fiber 6.9, Sugar 8.3, Protein 43.9
COCONUT LIME RICE BOWL WITH ROASTED CORN, JALAPENOS, AND CHICKEN
This fusion dish takes flavors tortillas, roasted corn, and jalapenos from Mexico, coconut milk & lime from the Caribbean, and melds them into a delicious dish that will have you craving more.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.
- Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes.
- Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.
- Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.
- To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice.
- Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl.
- Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes.
- Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.
Nutrition Facts : Calories 1054.3 calories, Carbohydrate 109.9 g, Cholesterol 39.3 mg, Fat 60.6 g, Fiber 16.5 g, Protein 33.8 g, SaturatedFat 41.2 g, Sodium 717.6 mg, Sugar 6.1 g
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