Skip to Content
Prep Time
10 mins
Total Time
30 mins
Serves
Serves 4

Ingredients

4
Extra Lean Thai Coconut Chicken Breasts, thawed
0
1/2
Sweet Mild Jakarta Curry Dip
125
1
Basmati rice
250
2
Water
500
1/4
Each salt and pepper
1
2
Chopped fresh mixed vegetables (any variety)
500
3
Chopped fresh cilantro
45

Method

Step 1
Preheat grill to medium-high. Grill chicken until cooked through, about 18 minutes, turning once and brushing with 4 tbsp (60 mL) of curry dip.
Step 2
Meanwhile, in a saucepan set over medium-high heat, combine rice with water, salt and pepper. Bring to a boil, cover and reduce heat to low and simmer for 5 minutes. Stir in vegetables, cover and continue to simmer until rice is tender and moisture has been absorbed, about 7 minutes.
Step 3
Remove rice from heat and stir in cilantro. Serve rice with chicken and remaining dip on the side.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Calories:
460
Fat:
13 g
Carbs:
558 g
Protein:
32 g