Ingredients
2
tablespoons hot water
7
saffron threads
1
teaspoon gluten-free curry powder
3/4
cup plain nonfat Greek yogurt
4
chicken breasts (4 oz each)
1/8
teaspoon salt
1
cup uncooked basmati rice, rinsed thoroughly in fine mesh strainer
1 3/4
cups Progresso™ reduced sodium chicken broth
1/8
teaspoon salt
1 1/2
cups frozen sweet peas, cooked as directed on bag
2
tablespoons chopped fresh mint leaves
1/4
cup chopped fresh cilantro
Fresh cilantro, if desired
Preparation
In small bowl, mix hot water and saffron threads; let stand 5 minutes.
In large bowl, beat curry powder, yogurt and cooled saffron mixture with whisk. Add chicken breasts; mix to thoroughly coat. Cover; refrigerate at least 30 minutes but no longer than 12 hours.
Heat oven to 425° F. Line cookie sheet with foil. Spray wire rack with cooking spray; place on foil.
In 2-quart saucepan, heat rice, broth and 1/8 teaspoon salt to boiling over high heat. Stir; cover and reduce heat to low. Cook 20 minutes. Remove from heat, add peas; cover and let stand 5 minutes.
Meanwhile, remove chicken from marinade. Place chicken on rack, sprinkle with 1/8 teaspoon salt. Bake 15 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
Fluff rice with fork; stir in mint and chopped cilantro. Slice chicken breasts; serve on top of rice mixture. Garnish with cilantro.
