Curry Chicken Lime Rice Bowl

  • Active Time 25m
  • Total Time 25m

6 servings


  • One 9-ounce jar mango chutney
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • 1 tablespoon hot curry powder
  • Two 6- to 10-ounce packages refrigerated grilled chicken strips or 3 cups sliced, grilled chicken breasts
  • 1 cup diced bell pepper
  • 3 cups cooked basmati or long grain white rice


Cook rice according to package directions. In large bowl, whisk chutney, lime juice, oil, salt and curry powder. Stir in chicken, bell pepper and cooked rice. Serve immediately or cover and chill.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.

RecID 11023

nutrition information per serving

349 calories; 12g total fat; 48mg cholesterol; 447mg sodium; 41g carbohydrates; 2g fiber; 21g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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