Skillet Chicken Curry
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped onion
- 2 Tbsp olive oil
- 2 (8.8-oz) pouches microwavable long-grain rice
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (13.66-oz) can coconut milk
- 1 (4-oz) jar red curry paste
Instructions
- Cook chicken and onion in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until onion is tender.
- Meanwhile, cook rice according to package directions.
- Add tomatoes, coconut milk, and curry paste; bring to a boil, reduce heat, and simmer 10 minutes. Serve over rice.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
495
|
495
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 39 | 39 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1182 | 1182 |
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