Curry Chicken & Cashew Jasmine Rice Casserole

Ingredients:

• 1 to 1/2 pounds boneless chicken breast (free-range, organic), sliced randomly or cut into 1/2" cubes
• 1 can chicken broth 
• Olive oil (use as desired)
• 2 cups jasmine rice, cooked according to package instructions
• 1 medium, sliced red onion
• 1 cup peas
• 1 cup fat free, Greek, strained, non fat yogurt
• 4 tsp curry powder (preservative free) 
• Dash of mixed spices (Mrs. Dash is a good one–it's salt and gluten free, all natural and preservative-free ... but not organic.)
• 1/4 cup chopped cashews
• 2 tbsp water
• Pinch sea salt
• Pinch organic sugar

Directions:

• Preheat oven to 350 degrees F.
• Marinate raw chicken in chicken broth, curry, mixed seasonings, onions and peas for one to two hours in refrigerator. 
• In a large skillet, cook chicken with marinade ingredients in olive oil and water on medium heat until tender and no longer pink (approximately 12 minutes). 
• Stir cashews into rice. Combine chicken and marinade ingredients with rice. Add yogurt, salt, and sugar. Mix all ingredients. Pour into a 3-quart casserole dish. Sprinkle with cashews. Bake for 20 to 25 minutes.