SKINNY INDIAN SAFFRON CHICKEN

Skinny Indian Saffron Chicken image

Journey to India with this light and tangy chicken dish the whole family will love.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 13

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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
1/8 teaspoon salt
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

Steps:

In small bowl, mix hot water and saffron threads; let stand 5 minutes.
In large bowl, beat curry powder, yogurt and cooled saffron mixture with whisk. Add chicken breasts; mix to thoroughly coat. Cover; refrigerate at least 30 minutes but no longer than 12 hours.
Heat oven to 425° F. Line cookie sheet with foil. Spray wire rack with cooking spray; place on foil.
In 2-quart saucepan, heat rice, broth and 1/8 teaspoon salt to boiling over high heat. Stir; cover and reduce heat to low. Cook 20 minutes. Remove from heat, add peas; cover and let stand 5 minutes.
Meanwhile, remove chicken from marinade. Place chicken on rack, sprinkle with 1/8 teaspoon salt. Bake 15 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
Fluff rice with fork; stir in mint and chopped cilantro. Slice chicken breasts; serve on top of rice mixture. Garnish with cilantro.

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 70 mg, Fiber 3 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g