A quick and easy dinner is must on those busy weeknights! This simple Curry Chicken Brown Rice Bowl recipe is a gluten free, veggie packed meal that can be on the table in thirty minutes.
CURRY CHICKEN BROWN RICE BOWL
If you’re anything like me sometimes you just don’t have time to spend hours in the kitchen making dinner. I try, for the most part, to keep my recipes simple and not terribly time consuming.
The thing with meal planning is to do it! It can make for some easy mealtimes, where if you didn’t have a plan it could mean toast for dinner or, worse yet, dreaded fast food.
When I cook grains or chicken I like to cook up extra to have on hand in my fridge for days, like this day in particular, when I’m running around and I know I’ll be crunched for time.
On my days off I have much more time to spend cooking, so this past weekend when I made chicken for dinner I also cooked up a couple of extra breasts using this marinade. I kept it in a sealed glass container in the fridge. So on my busy day, which is usually Thursdays, I only have to spend 30 minutes getting a great dinner on the table.
CURRY CHICKEN RICE BOWL Step by Step
Get your brown rice on the stove first.
While your rice simmers away, chop up your veggies.
I kind of cleaned out the crisper and sliced up onion, celery, carrots, and half a green pepper.
If you’re feeling super industrious, toss a up a nice salad! This vinaigrette is my fave.
Saute up your veggies in some coconut oil over medium low heat and after about five minutes, add in the garlic.
Next up, the spices!
Nothing adds drama to your dinner like this curry spice blend. If you like things on the spicier side sprinkle in a bit of heat with some chili flakes and cayenne. I also like adding in turmeric. Turmeric adds an earthy flavour and also has been linked to a host of health benefits ranging from slowing the progression of diseases to detoxifying your liver.
Come to think of it this Curry Chicken Brown Rice Bowl could be useful as a Sunday dinner if you had too many glasses of vino on a Saturday night. 😉
Once the veggies have soaked in the exotic goodness, add in the cooked rice, some veggie broth and stir everything really well. Then toss in the cooked chicken.
This is a tasty, healthy dish with some impact. I really dig a good curry. 🙂
*Originally posted January 31, 2014. Updated November 30, 2018
- 2 stalks celery thinly sliced
- ½ medium onion diced
- ½ green pepper diced
- 1/2 cup carrots diced
- 2 tbsp coconut oil
- 1 tsp each curry powder ground cumin, ground coriander, turmeric
- ¼ tsp cayenne
- ¼ cup broth
- 2 chicken breasts cooked and cubed
- 1 cup uncooked brown rice
- sea salt & pepper to taste
- First get the rice on the stove and cook according to the package directions
- Meanwhile, chop all your veggies
Next, melt the coconut oil over medium low heat in a medium saucepan
- Once the oil is liquid add the vegetables and sauté until softened, about 5 minutes
- Add in the spices, stir, and cook for one minute more
Stir in the chicken, then the cooked rice, and finally the broth. Stir well serve.