Friday, January 28, 2011

Classic Curry (Make ahead Meal)

With a busy weekend approaching, I decided to make up Curry Chicken with Vegetables that could be reheated throughout the weekend as needed.  It was quick and simple, taking about half an hour including prep and cleanup.  This recipe yielded 4 servings and I pre-portioned them in separate containers in the fridge.  I recommend pre-portioning because not only is it quick and convenient, it prevents over-indulging.

2 Airchilled chicken breasts, cut into bite sized pieces (Whole Foods)
1 Jar Spicy Nothings Classic Curry Simmer (Whole Foods)
Frozen Mixed Vegetables - Broccoli, Carrots, Cauliflower
Curry Sauce from Whole Foods

In a large saute pan, bring half inch of water to boil and add chicken breast.  Gently boil until no pink is visible, then drain water and add frozen veggies to chicken.  Cook vegetables and chicken until veggies are somewhat tender.  Then add jar of curry sauce, mixing well.  Cover and simmer for 10 minutes.
I like to serve the curry over Quinoa/Brown Rice or steamed broccoli.

Nutritional information (1/4 Recipe): 244 Calories, 8g Fat, 575mg sodium, 11g Carbs, 5.5g Fiber, 2g sugar, 27g Protein. *This will vary depending on product and servings used.  My recipe and products yielded 4 servings.

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