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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.

Nutritional Facts Per Serving

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