Easy Chicken curry pro-tips:
- Forego making your own sauce, and use a store bought sauce (this one is my favorite) to not only save time, but calories too. If you don’t get the one I listed, just look for one that’s around 50 calories per 1/4 cup (60g).
- Use premixed peppers and onions to cut down on prep time
- To keep the carbs/calories lower use some cauliflower rice instead of regular rice
- If you’re making this recipe for meal prep use a food scale to evenly weigh everything out
- 3 Medium to large sized chicken breasts
- 3 Cups (250g) of a peppers and onions mix
- ¾ Cup (180g) curry sauce
- 2 Cups ( ) cauliflower rice
- With a pair of kitchen shears trim the excess fat off the chicken breasts
- Cube the breasts into bite sized pieces
- Coat a large pan with baking spray and turn the heat up to medium
- Cook until the chicken the white all the way through (stirring occasionally) about 15 minutes
- While the chicken is cooking coat another pan with baking spray, and add the peppers and onions mix
- Cook the peppers and onions on medium low heat until they're translucent
- Now in a large bowl measure around 10 oz (270g) of cooked chicken, add all the peppers and onions, as well as the curry sauce
- Mix all of those ingredients until combined
- Now defrost prepackaged bag of cauliflower rice (if using a frozen variety)
- Add 1 cup of the cauliflower rice to a bowl, and top with half of the chicken curry mix
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