Chicken Tikka Masala
Today’s recipe is Chicken Tikka Masala. It was a long day at work today, and I didn’t get home until around 6:30pm. Who wants to spend an hour or more slaving away in the kitchen cooking dinner after a long day? I sure don’t. This recipe took me about 30 minutes to make. Let’s get to it!
You will need:
- 1 pound of chicken (I used Aldi thin-sliced chicken breasts)
- 3 bell peppers (Any color would work, I used red, orange, and yellow because they were 10 for $10 at Meijer!)
- Tikka Masala Sauce (Aldi brand in a jar is low in fat, sugar, and sodium)
- 1 1/3 cups dry brown rice
- Get the brown rice going first, as it will take the longest to cook. Cook according to package instructions.
- Chop up the bell peppers into bite-sized pieces.
3. Add 1-2 teaspoons of olive oil to a medium pan. Cut chicken breasts into bite-sized pieces and add to pan.
4. Cook chicken until no longer pink. If you have a meat thermometer, make sure the temperature reaches 165 degrees.
5. Add chopped bell peppers to pan with chicken and cook until tender. Tip: veggies will cook faster if you cover with a lid.
6. Add Tikka Masala sauce and simmer for a few minutes until heated through. Serve 1/4 of the pan over 2/3 cup brown rice and enjoy! If you prefer, you could serve with a piece of naan bread instead of rice for a similar amount of carbs.
Per serving: 344 calories, 8.5 grams fat, 45 grams carbohydrate, 29 grams protein, 320mg sodium