Curry-Spiced Chicken with Zucchini, Peppers & Scallion Rice

Curry-Spiced Chicken

with Zucchini, Peppers & Scallion Rice

35 MIN
4 Servings
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Vegetarian
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From the Test Kitchen

To elevate our fragrant vadouvan-coated chicken breasts, we’re serving a sweet-and-spicy dipping sauce made from honey and spiced tomato chutney—a combination of tomatoes, tart tamarind, spicy chiles, and more. It’s all served over a bed of rice and tender sautéed veggies, which get a bit of sweetness from golden raisins.
11 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Curry-Spiced Chicken with Zucchini, Peppers & Scallion Rice
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Zucchini
  • ½ lb Sweet Peppers
  • 2 Scallions
  • 1 Lime
  • 1½ Tbsps Golden Raisins
  • 2 Tbsps Savory Tomato Chutney
  • 2 tsps Honey
  • 2 tsps Vadouvan Curry Powder
  • 1 cup Sushi Rice
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve the lime crosswise.

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board; cover with foil to keep warm.

**An instant-read thermometer should register 165°F.

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring,  3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to  4 minutes, or until softened. Turn off the heat. Add the raisins and the juice of both lime halves; stir, scraping up any fond, until combined. Taste, then season with salt and pepper if desired.

Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, in a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 2 teaspoons of olive oil. Taste, then season with salt and pepper  if desired. Slice the cooked chicken crosswise. Serve the cooked rice topped with the cooked vegetables and sliced chicken. Garnish with the sliced green tops of the scallions. Serve the sauce on the side. Enjoy!  

Tips from Home Chefs

Curry-Spiced Chicken

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve the lime crosswise.

2 Cook the rice:

In a medium pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board; cover with foil to keep warm.

**An instant-read thermometer should register 165°F.

4 Cook the vegetables:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring,  3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to  4 minutes, or until softened. Turn off the heat. Add the raisins and the juice of both lime halves; stir, scraping up any fond, until combined. Taste, then season with salt and pepper if desired.

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, in a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 2 teaspoons of olive oil. Taste, then season with salt and pepper  if desired. Slice the cooked chicken crosswise. Serve the cooked rice topped with the cooked vegetables and sliced chicken. Garnish with the sliced green tops of the scallions. Serve the sauce on the side. Enjoy!  

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