Curried Chicken and Vegetables

8

lbs

chicken breast, diced 3/4-inch

3

lbs

red bell pepper seeded and diced

3

lbs

onion peeled and chopped

3

lbs

cauliflower floret

32

ounces

tomatoes, diced or 1 can diced tomato in juice

4

tbs

cumin

2

tbs

cayenne pepper (optional)

2

tbs

kosher salt

2

tbs

Pepper to taste

1

11-oz

paste red curry

5

lbs

cooked brown rice

2

lbs

scallions or Green Onions

1

preheat skillet and add chicken and cook till tender or165 internal temp

2

add curry Paste, onion and peppers saute till tender

3

add can diced tomato, cumin, cayenne pepper and salt and pepper to taste

4

then add cauliflower floret's

5

take fully cooked brown rice and place in hotel pan half way top with chicken and vegetable mixture

6

finish with Chopped Scallions and Serve with hot sauce

Servings: 46.5

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 325°F

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Inactive Time: 15 minutes

Nutrition Facts

Serving size: 1 serving (9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

186.42

Calories From Fat (14%)

26.27

% Daily Value

Total Fat 2.97g

5%

Saturated Fat 0.61g

3%

Cholesterol 49.95mg

17%

Sodium 374.29mg

16%

Potassium 633.44mg

18%

Total Carbohydrates 20.24g

7%

Fiber 3.41g

14%

Sugar 4.02g

 

Protein 19.57g

39%

Recipe Type: Poultry