Curried Chicken with Peas

1 cup brown rice

1 Tbsp olive oil

1/2 cup chopped scallions

2 cloves garlic, minced

1 lb boneless, skinless chicken breast, cubes

2 Tbsp. mild or hot curry paste

1 cup low-sodium chicken broth

1/2 cup frozen green peas (do not thaw)

2 Tbsp. chopped fresh cilantro

sea salt & fresh ground black pepper, to taste

1. Cook rice according to package directions

2. Meanwhile, heat oil in a large skillet on medium-high. Add scallions and garlic, cook for 1 minute stirring frequently.

3. Add chicken and cook for 2 minutes, stirring frequently, until golden brown on all sies.

4. In a small bowl, whisk curry paste into broth. Add curry mixture to skilley and bring to a simmer over the same heat. Simmer for 2 minutes, until chicken is cooked though.

5. Add peas and cook for 30 seconds, until just tender. Remove from heat, stir in cilantro and season with salt and pepper.

6. Serve chicken over rice.

Nutrients per serving (1 cup chicken mixture and 1/2 cup rice):

Calories 337, Total Fat 7g, Carbs 37g, Fiber 3g, Sugars 2g, Protein 32g, Sodium 393mg, Cholesterol 66mg

Source: "The Best of Clean Eating 2" Cookbook, pg. 144