Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  12 oz $2.99
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Yellow Onion

  4 oz $0.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Water

  1 1/2 cups
• Neutral cooking oil

  1 tablespoon
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon grated
• Garam masala

  2 teaspoons
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Fresh Organic Lemon

  1/2 lemon $1.29
• Organic Cilantro

  1/4 cup chopped $1.69

Instructions

1. Dice 12 ounces chicken into 1-inch pieces; slice 12 ounces zucchini into half-moons; dice 8 ounces Roma tomato and 4 ounces yellow onion; mince 2 garlic cloves, grate 1 tablespoon ginger, chop 1/4 cup cilantro, and cut 1/2 lemon for juicing.
2. Rinse 1/2 cup dry rice. Combine the 1/2 cup rinsed rice, 1 cup water, and 1/4 teaspoon salt in a small saucepan; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
3. Season the prepared 12 ounces chicken with 1 teaspoon garam masala, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat; sauté the 12 ounces seasoned chicken for 5 to 6 minutes until lightly browned, then transfer it to a clean plate.
4. Add the remaining 1 1/2 teaspoons oil and the prepared 4 ounces yellow onion to the skillet; sauté for 3 minutes. Stir in the prepared 2 garlic cloves, prepared 1 tablespoon ginger, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/8 teaspoon cayenne; cook for 30 seconds.
5. Add the prepared 12 ounces zucchini and sauté for 4 minutes. Stir in the prepared 8 ounces Roma tomato, remaining 1 teaspoon garam masala, remaining 1/4 teaspoon salt, and remaining 1/2 cup water; simmer for 5 minutes.
6. Return the cooked 12 ounces chicken and any collected juices to the skillet; simmer for 3 to 4 minutes, until the chicken reaches 165°F and the sauce coats the vegetables. Remove from the heat and stir in the juice of the prepared 1/2 lemon and 3 tablespoons of the prepared cilantro.
7. Divide the rice cooked from 1/2 cup dry rice between two bowls, spoon over all the chicken-zucchini masala, and finish with the remaining 1 tablespoon prepared cilantro.