Enjoy a vibrant and flavorful dish featuring tender, pan-roasted chicken breasts paired with aromatic curried coconut rice. This meal is enhanced with fresh baby spinach, shredded carrots, and a hint of mint for a refreshing twist. Basmati rice, cooked in a rich sauce of lite coconut milk, vindaloo curry paste, and ground turmeric, provides a creamy, mildly spiced base. The dish is brightened with a squeeze of fresh lime juice and finished with a tangy Greek yogurt drizzle, complemented by the earthy notes of ground sumac. Perfectly balanced and visually stunning, this meal brings warmth and freshness to your table.
3 servings, 500 calories per serving, approximately 40 grams of protein per serving
Ingredients
- 2 boneless skinless chicken breasts (6 oz each)
- 3 ounces baby spinach
- 1/8 ounce mint
- 1/2 cup shredded carrots
- 1 lime, divided
- 1 yellow onion (medium)
- 1/2 cup basmati rice
- 1 teaspoon ground turmeric
- 1 tablespoon vindaloo curry paste
- 1- 13 1/2 ounce can lite coconut milk
- 1 single serving container nonfat Greek yogurt
- 1/2 teaspoon ground sumac
You'll Need
- kosher salt
- black pepper
- olive oil
- 10″ medium pot with lid
- 10″ medium pan
- aluminum foil
1. Sear Chicken
Pat chicken dry with a paper towel and season all over with salt and pepper. Heat 2 tablespoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and cover loosely with foil to keep warm. Set aside to rest until Step 5.
2. Prepare Ingredients
While chicken cooks, rinse all produce. Pat spinach dry with paper towel. Roughly tear mint leaves. Chop carrots. Halve lime. Peel onion and cut into small dice.
3. Toast and Season Rice
Heat 2 teaspoons olive oil in a medium pot over medium-high heat. When oil is shimmering, add carrots and onion. Sauté, stirring, until carrots are tender and onion is soft and translucent, about 3 minutes. Add rice, turmeric, curry paste, salt and pepper as desired. Toast, stirring continuously to prevent burning, about 2 minutes more.
4. Cook Coconut Rice
Open coconut milk, measure out 1 cup, and add to pot with rice. Bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until milk is fully absorbed, 10-12 minutes. Fluff rice with a fork, then add spinach, stirring to combine and wilt slightly.
5. Make Lime Yogurt
While rice cooks, in a small bowl, whisk together half of Greek yogurt, juice of 1/2 lime, salt and pepper as desired. Cut remaining lime into wedges for serving. Thinly slice rested chicken.
6. Plate Chicken and Rice
Divide curried coconut rice between shallow serving bowls. Top with chicken. Drizzle over lime yogurt, garnish with sumac and mint. Serve with lime wedges for squeezing over. Enjoy!