Recipe Ingredients

• chicken breast760g
• rice200g
• onion240g
• skyr240g

Seasoning (counted in the macros): curry powder, garlic powder, salt

Preparation Steps

1. Cut the chicken breast into 2 cm cubes and the onion into small pieces. Salt the chicken.
2. Cook the rice in salted water for about 12 minutes, drain it and set it aside.
3. In a non-stick pan with a splash of water, cook the onion over medium heat for 5 minutes until soft.
4. Add the chicken, the curry powder and the garlic powder. Cook 8 to 10 minutes, stirring, until the chicken is cooked through.
5. Turn off the heat and let it cool 1 minute. Mix the skyr with a little cooking water to make the sauce, add it to the chicken and stir without boiling.
6. Divide the rice and the chicken curry into 4 containers. It keeps in the fridge for up to 3 days and reheats in the microwave at work.