Grilled Coconut Lime Curry Chicken **PREP**
Use half of the small sauce container and add it to the chicken bag. Marinade for 2 hours or overnight. For the coconut rice – add the dry rice, the container with coconut milk, and a ½ C. of water to a pot on medium heat. Bring to a boil then turn down to low. Cover and cook for 20 min. If you want a less liquidy texture you can leave it on low, uncover and steam a little moisture out. You can grill the chicken. Place it on foil and grill for 5 min. on each side. Or you can cook it in a skillet on medium high heat with a little oil for 5-7 min. Serve the chicken over the rice, drizzle the rest of the sauce on top with pineapple and cilantro. Sauté cabbage in 1 T. of butter and your favorite seasoning for 3-4 minutes.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 560 |
| Total Fat | 18 g |
| Saturated Fat | 13 g |
| Cholesterol | 80 mg |
| Sodium | 900 mg |
| Total Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Total Sugars | 12 g |
| Added Sugars | 6 g |
| Protein | 38 g |
Key Micronutrients:
Vitamin D 2% • Calcium 4% • Iron 12% • Potassium 14%
Ingredients
Chicken, vegetables, white rice, coconut milk, pineapple, soy sauce, honey, lime juice, cilantro, coriander, curry powder, cumin, cayenne pepper, salt.
Allergen Statement
Contains: Soy