About This Recipe
Chicken thighs coated in tikka masala sauce with rice and broccoli. Using a store bought tikka masala sauce can speed up the time it takes to cook this meal. Using premade sauces for ease isn’t something I do often but it greatly speeds up the process.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 16 oz frozen broccoli
- 6 oz frozen peas
- 8 oz shredded carrots
- 1.25 cups tikka masala sauce (Use jarred. It’s just way easier. I use Hy-Vee Brand.)
- 2.5 cups cooked rice
- 1 tbsp olive oil
- Parsley
Instructions
- Cook enough rice to have 2 ½ cups worth.
- Heat ½ tbsp of oil in a cast iron grill or skillet over medium heat. Cook the chicken. Cut into 1 inch pieces.
- In a skillet, heat ½ tbsp of oil over medium heat and add the peas and carrots. Cook for a few minutes.
- Add the chicken and sauce. Stir to incorporate.
- Cook the broccoli in the microwave.
- This recipe makes 5 servings. Divide your ingredients evenly between 5 containers. Put ½ cup of rice in each dish.
Source: This recipe is from
Meal Prep Manual.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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