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Skinny Indian Saffron Chicken
Skinny Indian Saffron Chicken
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Prep Time:
25 minutes
Total Time:
50 minutes
Take your taste buds on a journey to India with this flavorful and family-friendly chicken dish.
Ingredients:
  • 2 tablespoons hot water
  • 7 saffron threads
  • 1 teaspoon gluten-free curry powder
  • 3/4 cup plain nonfat Greek yogurt
  • 4 chicken breasts (4 oz each)
  • 1/8 teaspoon salt
  • 1 cup uncooked basmati rice, rinsed thoroughly in fine mesh strainer
  • 1 3/4 cups Progresso™ reduced sodium chicken broth
  • 1 1/2 cups frozen sweet peas, cooked as directed on bag
  • 2 tablespoons chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • Fresh cilantro, if desired
Instructions:
  • Combine hot water with fragrant saffron threads in a small bowl and allow to sit for 5 minutes.
  • In a large bowl, whisk together curry powder, yogurt, and cooled saffron mixture. Add chicken breasts and mix until fully coated. Cover and refrigerate for at least 30 minutes, up to 12 hours.
  • Preheat your oven to 425° F. Cover a cookie sheet with foil and spray a wire rack with cooking spray before placing it on the foil.
  • In a 2-quart saucepan, bring rice, broth, and 1/8 teaspoon salt to a boil over high heat. Stir well, then cover and simmer over low heat for 20 minutes. Remove from heat, stir in peas, cover, and let sit for 5 minutes before serving.
  • Once the chicken has been marinated, transfer it to a rack and season it with 1/8 teaspoon of salt. Bake for 15 to 25 minutes or until the chicken reaches an internal temperature of at least 165°F and the juices run clear when the thickest part is cut.
  • Fluff the rice with a fork, then mix in fresh mint and chopped cilantro. Slice the chicken breasts and arrange them on top of the rice. Garnish with more cilantro for a finishing touch.

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