Baked Curried Chicken

Egg-free
Nut-free
Low-Carbohydrate
Low-Fat
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
45 minutes*

Ingredients

  • 2 to 3 lbs. boneless, skinless chicken breast halves, cut into pieces
  • 2 (4-oz.) cans mushroom stems and pieces, undrained
  • 2 tbsp. butter, melted
  • 1 to 1 1/2 tsp. curry powder
  • 1 to 2 cups frozen peas and carrots, thawed
  • 1 tbsp. vegetable oil

Directions

Prep Time
15 minutes
Cook Time
30 minutes*
Ready in
45 minutes*
  1. Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Set aside.
  2. In a large skillet heat oil over medium-high heat. Season chicken with salt and pepper to taste; add to skillet. Cook until lightly browned, turning once. Transfer to prepared baking dish.
  3. In a medium bowl stir together mushrooms, butter and 1/2 cup water. Add curry powder, peas and carrots, and salt and pepper to taste. Toss to combine. Pour mixture over chicken. Cover and bake 20 minutes or until chicken is no longer pink (165°F). Let stand 5 minutes before serving.

Nutritional Information

Serving Size
1
Per Serving
Calories 382, Calories Fat 121, Total Fat 13g, Saturated Fat 5g, Cholesterol 159mg, Sodium 390mg, Carbohydrate 5g, Protein 54g
Serving Size1
Calories382
Calories Fat121
Calories (fat) extra31
Total Fat13g
Total Fat (extra)21
Saturated Fat5g
Saturated Fat (extra)28
Trans Fat0g
Cholesterol159mg
Cholesterol (extra)53
Sodium390mg
Sodium (extra)16
Potassium444mg
Carbohydrate5g
Carbohydrate (extra)2
Fiber1g
Fiber (extra)7
Sugars1g
Protein54g
Omega30g
Vitamin A777IU
Vitamin A (extra)16
Vitamin C1mg
Vitamin C (extra)3
Iron2mg
Iron (extra)13