Prep time: 10 minutes | Cooking time: 30 minutes | Servings: 4
Ingredients
- 1 1/2 teaspoons olive oil (extra virgin or virgin)
- 2 boneless, skinless chicken breasts (about 12 oz, diced into 1 inch cubes)
- 2 cups sliced fresh white mushrooms
- 2 cups sliced cremini mushrooms
- 1/2 medium red bell pepper (cut into 3/4″ squares)
- 2 cups low sodium chicken broth
- 1 cup raisins
- 2 cups instant whole-grain rice
- 1 1/2 tablespoons curry powder
Live Well Tips
- Use tofu in place of chicken to make it vegetarian.
- Buy pre-sliced chicken, bell peppers and/or mushrooms to cut down on prep time.
- Mushrooms are great source of potassium and vitamin D.
Directions
- Wash hands with soap and water.
- Heat olive oil in large sauté pan.
- With heat on medium-high, place chicken in pan and cover with lid.
- Cook chicken about 5 minutes or temperature reaches 165 degrees Fahrenheit.
- Add mushrooms and peppers to pan and sauté 3-4 minutes.
- Add chicken broth.
- Gently mix in raisins, rice, and curry powder; bring to boil, reduce heat and cover.
- Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving.
Nutrition Facts
Serving size 1/4 of recipe: Calories–440; Protein–27g; Carbohydrate–71g; Total Fat–6g; Saturated Fat–1g; Cholesterol–55mg; Fiber–6g; Sodium–410mg; Vitamin C–22mg; Vitamin A–30mcg; Iron–4mg; Calcium–63mg
Adapted from myplate.gov/recipes