Curried Chicken and Rice
| Nutrition Information | |
| Calories: | 370 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 50mg |
| Sodium: | 230mg |
| Carbohydrates: | 62g |
| Dietary Fiber: | 4g |
| Sugars: | 10g |
| Protein: | 28g |
| Vitamin A: | 750iu (15%) |
| Vitamin C: | 48mg (80%) |
| Calcium: | 80mg (8%) |
| Iron: | 1.4mg (7%) |
1-1/2 cups water
1 cup chicken broth
1 cup canned crushed tomatoes
1/4 cup dark, seedless raisins
1 tsp curry powder
1/2 tsp cumin
1-1/4 cups uncooked basmati rice
12 ounces chicken breasts, boneless, skinless, baked in oven
2 cups broccoli florets, steamed
4 tablespoons nonfat plain yogurt
In a large sauce pan, combine water, broth, tomatoes, raisins, curry and cumin. Bring to a boil, reduce to a simmer (turn stove to medium or medium low) and cook until rice is done, about 20 minutes.
Serve rice with chicken and broccoli.
Serve with nonfat yogurt spooned over the top of each portion.
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