Japanese Curry with Air Fried Chicken & Brown Rice – 535 Calories

This is one of my favorite lunches/dinners. It's easy to make and very filling. I can eat around 3/4 of this plate and be satisfied for the rest of the night.

JAPANESE CURRY – MAKES 4 to 6 SERVINGS

INGREDIENTS:

• 600g Gold Idaho Potatoes, cut into 1.5 inch pieces (4 medium) – 440 Cal  
• 180g Carrots, diced (3 medium) – 75 Cal 
• 150g Onion, sliced (1 large) – 60 Cal 
• 3 cubes House Foods Vermont Curry Pack – 300 Cal
• 1 tsp Extra Virgin Olive Oil – 30 cal 

SIDES:

• 118g Just Bare Lightly Breaded Chicken Breast (1 piece) – 210 cal per serving*
• 150g Cooked Brown Rice (1/2 cup) – 100 cal per serving

INSTRUCTIONS:

1. To a pot, heat up the olive oil. Add in 1 large sliced onion and saute for 5 minutes until translucent.
2. Add diced carrots and potatoes, then pour in enough water to cover until there is 1" of water above the ingredients. Bring to a boil, then lower to a simmer. Cover and cook for 15 minutes until potatoes are almost fully cooked.
3. Add in the curry cubes to pot. Mix well and cook for 2-5 minutes until fully dissolved, and the potatoes are finished.
4. Serve with air fried chicken breast and 1/2 cup cooked rice

NUTRITIONAL INFO:

• 4 SERVINGS: ~536 cal | 16g fat | 28g protein | 77g carbs | 8g fiber
• 5 SERVINGS: ~491 cal | 15g fat | 27g protein | 70g carbs | 8g fiber
• 6 SERVINGS: ~460 cal | 14g fat | 27g protein | 63g carbs | 7g fiber

*The chicken breasts can vary in size, use a scale for exact nutritional info