Chef’s Note: If you’re going to season your food with salt, I recommend using Celtic sea salt. It is an unrefined, unbleached sea salt harvest of off the coast of France and is high in trace minerals. It’s a little more expensive than regular table salt, but a little goes a long way and the health benefits are far superior.

Ingredients:

• Curry Sauce Yields: About 1 cup
• 1 cup yellow onion, diced
• 1 ½ tablespoons garlic, minced
• 1 ½ tablespoons ginger, minced
• 1 teaspoon curry powder
• 1 cup low sodium vegetables stock
• 1 tablespoon cornstarch
• 2 tablespoons fat free ½ and ½
• 1 tablespoon smart balance butter light
• 3 packets stevia / splenda
• 1 tablespoon green onion

Chicken:

• 4 ounces chicken breast, all fat and skin removed
• to taste salt
• to taste ground black pepper

Brown Rice:

• 1 cup brown rice
• 2 ¼ cup water
• to taste salt

Method of Preparation:

1. Season the chicken with salt and pepper. Grill the chicken until cooked threw. Chop and set a side.
2. In a sauce pan heat the brown rice and water until it boils. Turn the rice to low and cover it. Cook for 30-45 minutes until all the liquid is absorbed. Remove the rice from the heat and let it stand covered for 5 more minutes.
3. Lightly spray another sauce pan with pam spray. Saute the onion, garlic and ginger over medium heat until soft.
4. Add the curry powder and cook for 2 more minutes until fragrant.
5. Mix in the vegetable stock and cornstarch. Cook the liquid until it starts to simmer and thickens.
6. Stir in the remaining ingredients.
7. Put ¾ cup of rice on a plate. Toss the chicken in ¼ cup of curry sauce. Pour the chicken over the rice and top with chopped cashews.

Nutritional Analysis of the whole Meal:

• Calories: 291.5
• 35.0g Cho / 30.0g Pro / 3.5g Fat

Nutritional Analysis of just ¼ cup of Curry Sauce:

• Calories: 30.3
• 4.3g Cho / 0.4g Pro / 1.3g Fat