Stay Fit Mom Butter Chicken Bakes

Stay Fit Mom Butter Chicken Bakes makes 5 servings serving size: 1 bowl 320 cals / 37.5p / 17.2c / 9.5f
 Ingredients: 25 ounces boneless skinless chicken breast, diced 5 tablespoons plain non fat Greek yogurt (70g) 1 teaspoon cumin 1 teaspoon ginger 1 teaspoon garlic powder 1 teaspoon garam masala 1 teaspoon paprika 1 teaspoon turmeric 1 teaspoon salt 10 tablespoons rice, uncooked (I prefer basmati) 1 & 1/4 cups chicken broth 14.5 oz. can diced tomatoes 2 celery stalks, diced (120g) 3/4 cup carrots, diced (120g) 1/2 large zucchini, diced (120g) 2 & 1/2 tablespoons butter salt and pepper to taste

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place the chicken, spices, and Greek yogurt in a mixing bowl. Combine well until all chicken is coated. Cover ad place in the fridge to marinate while you prepare the rest of the ingredients.

Step 2

2. Prepare the veggies and place in a microwave safe bowl. Cook on high 3-4 minutes, until the veggies become soft (Or sauté over the stove).

Step 3

3. Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.

Step 4

4. To each container add 2 tablespoons rice, a pinch of salt, 1/5 of the can of tomatoes (about 4 tablespoons each bowl), 1/5 of the veggies (about 1/2 cup), and 1/4 cup of broth. Stir each bowl well.

Step 5

5. Top each bowl with chicken (a little over 5 oz. each) and 1/2 tablespoon of butter.

Step 6

6. Bake in the oven about 40 minutes, or until the chicken reaches 165 degrees and the rice is cooked.

Step 7

7. Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave 2-3 minutes.

Step 8

Naan Bread recipe in comments

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