Curried Chicken with Raisins and Mushrooms
Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen
What goes in
- 7.4 mlolive oil
- 12 ozboneless, skinless chicken breasts
- 2 cupsfresh white mushrooms
- 2 cupscremini mushrooms
- ½red bell pepper
- 2 cupslow sodium chicken broth
- 1 cupraisins
- 2 cupsinstant whole-grain rice
- 22.2 mlcurry powder
How to cook it
- Warm the olive oil in a large pan over medium-high heat.
- Add the cubed chicken to the pan, cover with a lid, and cook for 5 minutes.
- Stir in the mushrooms and bell pepper, then sauté for 3 to 4 minutes.
- Pour in the chicken broth.
- Stir in the raisins, rice, and curry powder, then bring the mixture to a boil.
- Lower the heat, cover the pan, and simmer until the rice is tender.
- Fluff the rice with a fork and let it rest for 3 to 5 minutes before serving.
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