Curried Chicken with Peas

Have I told you I am obsessed with “Clean Eating” magazine and now the books too. Obsessed! Totally obsessed!!!! Four out of five recipes this week are from the “The Best of Clean Eating 2” book. If you haven’t picked it up yet, I highly recommend you do. You will thoroughly enjoy it. The meals will make you feel good, full and healthy.

Tonight’s dinner had all of the chef’s favorite ingredients – chicken, peas and rice. As soon as I saw the ingredients, I knew the chef would approve, but there was a twist to it – it involved curry!!!! S.P.I.C.Y.!!

The color was beautiful and the flavor was very tasty. So glad we decided to go with something a little different than the usual stir fry. This is a reminder that we should use the curry a lot more often – I love the spiciness of it!

Before dinner, I went to a gentle vinyasa class. It was much needed 1.5 hours of ME time. I am really enjoying the yoga classes I’ve been going to for the last three weeks. I read somewhere that it takes only 21 days to create a new habit – I think I might almost be there.


1 cup brown rice
1 tbsp olive oil
1/2 cup chopped scallions
2 cloves garlic, minced
1 lb boneless, skinless chicken breast, cubed
2 tbsp mild or hot curry paste curry powder
1 cup low-sodium chicken broth vegetable stock
1/2 cup frozen green peas
2 tbsp chopped fresh cilantro
sea salt and fresh ground black pepper

1. Cook rice according to package directions.

2. Heat oil in a large skillet on medium-high. Add scallions and garlic and cook for 1 minute, stirring frequently. Add chicken and cook for 2 minutes, stirring frequently, until golden brown on all sides.

3. In a small bowl, whisk curry powder into stock. Add curry mixture to wok and bring to a simmer over same heat. Simmer for 2 minutes, until chicken is cooked through. Add peas and cook for 30 seconds, until just tender. Remove from heat, stir in cilantro and season with salt and pepper. Serve chicken over rice.

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