For the Chicken:
- 1 chicken breast
- 2 tsp yellow curry powder
- 1 tsp extra virgin olive oil
- 1/4 tsp salt
For the Sauce:
- 1/2 cup lite coconut milk (from the can)
- 1 1/2 tsp yellow curry powder
- 1/2 tsp salt, or to taste
For the Bowl:
- 1/2 cup brown rice, uncooked (I prefer Jasmine rice)
- 1/2 cup pineapple, chopped
- 1/2 cup bell pepper, chopped
- 2 tsp unsweetened shredded coconut
- 2 tsp dry roasted peanuts
- 2 tsp chopped chives, optional
1. Cook the brown jasmine rice according to package directions.
2. Preheat the oven to 400 degrees fahrenheit. Spritz a baking sheet with nonstick spray, or line with a silpat or parchment paper to prevent the chicken from sticking.
3. In a large zipper top bag, combine the chicken breast, 2 tsp yellow curry powder, 1 tsp extra virgin olive oil and ¼ tsp salt. Shake until the chicken is coated.
4. Once the oven is preheated, remove the chicken from the bag and place it on the prepared baking sheet. Bake at 400 degrees fahrenheit for 25 minutes, or until the internal temperature is 165 degrees fahrenheit.
5. While the rice and chicken are cooking, prepare the sauce.
6. In a skillet, combine the coconut milk, curry powder and salt. Heat over medium heat until it begins to bubble, then reduce the heat, cover and simmer for about 20 minutes.
7. Next, place ¼ cup of the chopped pineapple in each bowl and ¼ cup of bell pepper in each bowl.
8. When the chicken, rice, and sauce are finished (they should all be done around the same time!) it's time to assemble the bowls.
9. To assemble the bowls: add ½ of the rice to each bowl (should be about ½ cup), chop the chicken breast into smaller pieces and divide between each bowl. Top each bowl with 1 tsp coconut, 1 tsp peanuts, 1 tsp chives, and divide the sauce between the two bowls.