Chicken Curry with Veggies on Whole-Grain Couscous
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1/2 onion, chopped
- 1 tablespoon brown sugar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon curry powder
- 1 carrot, chopped
- 1 tablespoon turmeric
- 1 garlic clove, minced
- Carbohydrate 103 g(34%)
- Cholesterol 80 mg(27%)
- Fat 27 g(42%)
- Fiber 16 g(66%)
- Protein 47 g(93%)
- Saturated Fat 6 g(29%)
- Sodium 228 mg(9%)
- Calories 830
Preparation 1. Combine the oil, onion, ginger, garlic, turmeric, curry powder, and brown sugar in a large skillet and cook over medium heat until onions turn clear and smell sweet, about 5 minutes. 2. Add the sliced chicken breasts and cook until the meat is done, about 5–7 minutes. 3. Add 1 cup of water along with the broccoli, cauliflower, and carrot. Cook for about 15 minutes, or until the vegetables are tender. Add water as needed to maintain a saucy consistency. 4. Serve over hot, freshly cooked couscous. Reprinted with permission from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, © 2007, by Melissa Perlman and Erica Gragg, Broadway Books
Preparation 1. Combine the oil, onion, ginger, garlic, turmeric, curry powder, and brown sugar in a large skillet and cook over medium heat until onions turn clear and smell sweet, about 5 minutes. 2. Add the sliced chicken breasts and cook until the meat is done, about 5–7 minutes. 3. Add 1 cup of water along with the broccoli, cauliflower, and carrot. Cook for about 15 minutes, or until the vegetables are tender. Add water as needed to maintain a saucy consistency. 4. Serve over hot, freshly cooked couscous. Reprinted with permission from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, © 2007, by Melissa Perlman and Erica Gragg, Broadway Books
