Nutrition balance score
Good
Glycemic Index
71
High
Glycemic Load
112
High
Nutrition per serving
Calories1115.5 kcal (56%)
Total Fat30.5 g (44%)
Carbs157.8 g (61%)
Sugars10 g (11%)
Protein49.2 g (98%)
Sodium1302.9 mg (65%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
2boneless skinless chicken breasts
pounded or cut in half lengthwise
3 tablespoonsextra virgin olive oil
or avocado oil, divided
2 teaspoonsgarlic powder
2 teaspoonsonion powder
1 teaspoonpaprika
1 teaspoonkosher salt
or sea
½ teaspoonblack pepper
3Naan
1 cupCarrots
diced
2 cupsJasmine Rice
2 TbspRed onions
0.5 jarKorma curry sauce
Instructions
Step 1
Boil the carrots in a pan until nice and tender about ten minutes.
Step 2
While the carrots are boiling, drizzle a little olive oil over your chicken breast, then generously rub the seasoning mix all over the front and back of the chicken breasts.
Step 3
Heat a separate pan over medium heat. Add 2 tablespoons of olive oil.
Step 4
Add the chicken breasts to the pan and cook for 4-5 minutes on each side. If you notice your skillet is getting a little too hot, reduce the heat to medium-low. This will allow the chicken breasts to cook all the way through without burning too quickly.
Step 5
Remove chicken breast from the skillet and set aside. Allow the chicken to rest 3 - 5 minutes
Step 6
In the same pan you used to cook the chicken, sauté the onions, until nice and tender.
Step 7
The carrots should be tender at this point. Drain and season to taste, add back into the pan with the onions.
Step 8
Add the chicken back into the pan and use half a jar of the korma curry sauce. Simmer on low until ready to serve
Step 9
Microwave jasmine rice and naan; Rice one minute. Naan about 35 - 45 seconds. Serve curry top of rice. Enjoy!
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