Korma Chicken and Vegetable Noodle Bowls
Ingredients
- 2 (12-oz) pkg broccoli florets
- 1 (8-oz) pkg wide rice noodles
- 1 (10-oz) pkg shredded carrots, coarsely chopped
- 2 Tbsp sesame oil
- 3 cups shredded rotisserie chicken
- 1 (15-oz) jar korma curry simmer sauce
- ½ cup chopped fresh cilantro, divided
- ¾ cup chopped lightly salted peanuts
Instructions
- Cook broccoli and noodles according to package directions.
- Meanwhile, cook carrots in hot oil in a large 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 thoroughly heated. Stir in ¼ cup cilantro.
- Divide noodles among 6 bowls; top with chicken mixture. Sprinkle with nuts and ¼ cup cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
526
|
526
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 30 | 30 |
| Carb (g) | 57 | 57 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 584 | 584 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 3 | 3 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
