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    Servings: Not specified

    Directions

    Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week. Cut chicken breasts into 1/2 to 1-inch pieces. Transfer chicken to a medium saucepan. Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve alongside rice.

    Ingredients
    • 3 cups quick-cooking rice
    • 2 roasted chicken breast halves, about 1 pound
    • 1 (15-ounce) can chick peas, drained
    • 1 cup reserved roasted vegetables from Roasted Vegetable Stew
    • 1 cup yogurt
    • 1 teaspoon curry powder
    • 1 teaspoon ground cumin
    • 1/4 cup chopped fresh cilantro leaves
    • Salt and ground black pepper

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 10 minutes Yield: 4 servings

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