Curry Chicken and Rice Dinner

Dairy Free
Health score
28%
Curry Chicken and Rice Dinner
45 min.
6
468kcal

Suggestions


Welcome to a delightful culinary adventure with our Curry Chicken and Rice Dinner! This dish is not only a feast for the senses but also a wholesome, dairy-free option that everyone will love. Perfectly balanced with tender chicken, aromatic spices, and fluffy rice, it’s a meal that brings comfort and satisfaction to the table.

Imagine the enticing aroma of curry wafting through your kitchen as you prepare this easy-to-make dish. In just 45 minutes, you can serve a hearty meal that caters to six people, making it ideal for family gatherings or a cozy dinner with friends. The combination of juicy chicken breasts, sweet raisins, and vibrant roasted red bell peppers creates a symphony of flavors that will leave your taste buds dancing.

Not only is this recipe simple and quick, but it also boasts a caloric breakdown that keeps your health in mind, with a satisfying 468 calories per serving. Whether you’re looking for a fulfilling lunch, a main course for dinner, or a dish that can impress at any occasion, this Curry Chicken and Rice Dinner is sure to become a staple in your meal rotation. So, roll up your sleeves and get ready to enjoy a delicious, homemade meal that’s as nutritious as it is flavorful!

Ingredients

  • teaspoon chicken soup base 
  •  chicken breasts split
  • 14.5 ounce chicken broth canned
  • tablespoon curry powder divided
  • tablespoon flour all-purpose
  • cups quick-cooking rice uncooked
  • 0.5 cup raisins 
  • 7.2 ounce roasted bell peppers red drained sliced
  • large size oven bag (large size -- 14- x 20-inch)
  • large onion yellow chopped

Equipment

  • oven
  • baking pan

Directions

  1. Preheat oven to 35
  2. Place oven bag in a 13- x 9-inch baking dish.
  3. Add flour to oven bag; twist end of bag, and shake.
  4. Add 2 teaspoons curry powder, rice, and next 5 ingredients to oven bag; squeeze bag to blend ingredients.
  5. Sprinkle chicken with remaining 1 teaspoon curry powder; arrange in an even layer on top of rice mixture.
  6. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
  7. Bake at 350 for 45 to 50 minutes or until chicken is done.

Nutrition Facts

Calories468kcal
Protein46.08%
Fat19.88%
Carbs34.04%

Properties

Glycemic Index
27.63
Glycemic Load
6.31
Inflammation Score
-7
Nutrition Score
26.317826053371%

Flavonoids

Isorhamnetin
1.25mg
Kaempferol
0.16mg
Myricetin
0.01mg
Quercetin
5.07mg

Nutrients percent of daily need

Calories:468.02kcal
23.4%
Fat:10.11g
15.55%
Saturated Fat:2.52g
15.77%
Carbohydrates:38.95g
12.98%
Net Carbohydrates:36.39g
13.23%
Sugar:1.16g
1.29%
Cholesterol:130.73mg
43.58%
Sodium:1058.1mg
46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:52.72g
105.45%
Selenium:72.47µg
103.53%
Vitamin B3:19.83mg
99.17%
Vitamin B6:1.42mg
70.96%
Phosphorus:483.56mg
48.36%
Vitamin B1:0.41mg
27.21%
Folate:100.72µg
25.18%
Potassium:873.68mg
24.96%
Vitamin C:20.25mg
24.54%
Manganese:0.48mg
23.79%
Iron:4.25mg
23.61%
Vitamin B5:2.33mg
23.27%
Zinc:3.17mg
21.14%
Magnesium:69.07mg
17.27%
Vitamin B12:0.99µg
16.46%
Vitamin B2:0.28mg
16.27%
Copper:0.23mg
11.3%
Fiber:2.57g
10.26%
Vitamin A:353.73IU
7.07%
Calcium:52.1mg
5.21%
Vitamin E:0.74mg
4.96%
Vitamin K:3.01µg
2.86%
Vitamin D:0.22µg
1.46%
Source:My Recipes