Curry Chicken Lime Rice Bowl
The tangy flavors of chutney, lime and curry meld with chicken, rice and peppers to make this warm, comforting meal in a bowl.
Yield: 12 ServingsServing Size: 1 cup
Prep Time: 20 minutes
Standard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| mango chutney | 2-1/2 c. | 1. In a large bowl, whisk together chutney, juice, oil, curry and salt; mix well. |
| fresh lime juice | 1/2 c. | |
| vegetable oil | 1/3 c. | |
| hot curry powder | 2 tbsp. | |
| salt | 1 tsp. | |
| strips grilled chicken breast, warm | 2-1/2 lb. | 2. Gently fold in chicken, rice and peppers. Adjust seasonings. Serve immediately while warm or cover and refrigerate for use at a later date. |
| cooked basmati or long grain rice, warm | 1-1/2 qt. | |
| diced red and green bell pepper | 2 c. | |
