Curry Chicken and Vegetable Noodle Bowls
Ingredients
- 2 (12-oz) pkg broccoli florets
- 1 (8-oz) pkg wide rice noodles
- 1 (10-oz) pkg matchstick-cut carrots, coarsely chopped
- 1½ Tbsp dark sesame oil
- 2 cups shredded rotisserie chicken
- 2 (7-oz) pouches coconut-curry simmer sauce (such as Saffron Road)
- ½ cup chopped fresh cilantro, divided
- 1 (6-oz) pkg Bombay-spiced chickpea snacks, slightly crushed (such as Saffron Road)
Instructions
- Cook broccoli and noodles according to package directions.
- Meanwhile, cook carrots in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until tender.
- Stir in broccoli, chicken, and simmer sauce; cook 3 to 4 minutes or until heated. Stir in ¼ cup cilantro.
- Divide noodles among 6 bowls; spoon curry mixture over noodles, and sprinkle with ¼ cup cilantro and chickpeas.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
498
|
498
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 25 | 25 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 566 | 566 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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