Curry Chicken Rice Bowls

A quick and easy dinner is a must on those busy weeknights! This simple curry chicken rice bowls recipe is a gluten-free, veggie-packed meal that can be on the table in just thirty minutes.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 310kcal

Author Sharon Rhodes

Ingredients

2 tbsp coconut oil
2 stalks celery, thinly sliced
½ medium onion, diced
¼ cup diced bell pepper
¼ cup diced carrots
2 cloves garlic, minced
1 tsp each curry powder, ground cumin, ground coriander, turmeric
¼ tsp cayenne
½ cup broth
3 cups cooked chicken, shredded or cut into bite-sized pieces *approximately half a rotisserie chicken.
1 cup uncooked rice
sea salt and pepper to taste

Instructions

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, sprinkle with salt and pepper, and sauté until softened, about 5 minutes.
Add the minced garlic and stir for one more minute.
Add in the spices, stir, and cook for one minute more.
Stir in the chicken, then the cooked rice, and finally the broth.
Serve warm.

Video

Nutrition