Indian Chicken Bake
- 1 of 3 Heat oven to 350 F. Coat a 2-1/2-quart shallow baking dish with nonstick cooking spray. Bring a medium-size saucepan with at least 3 cups lightly salted water to a boil. Add rice and boil 10 minutes. Drain; spread into prepared dish.
- 2 of 3 Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken; season with 1/4 teaspoon each salt and black pepper. Cook 5 minutes. Remove to a plate; keep warm. Reduce heat to medium and add cauliflower and escarole, sprinkling with an additional 1/4 teaspoon salt. Add 3/4 cup water; cover and simmer 5 minutes.
- 3 of 3 Stir in cooking sauce and chicken with any accumulated juices. Pour over rice in dish. Transfer to 350 F oven and bake 15 minutes. Cool slightly before serving.
Servings Per Recipe: 4
Per Serving: 57 g carb., 29 g pro., 115 mg chol., 16 g Fat, total, 3 g sat. fat, 961 mg sodium, 4 g fiber, 477 kcal cal.