A sweet and slightly spicy main course that's filling, but not too heavy.
Cook rice according to package directions adding 1 tsp garlic powder to water.
While rice is cooking season chicken medallions with 1/8 tsp each salt, pepper and garlic powder. Heat 2 tbsp butter and 2 tbsp oil in large skillet to medium heat. Add chicken and cook 3 mins on each side. Remove from pan (leave oil in pan) and set aside.
In same pan that you cooked the chicken in, saute small diced onion and cubed apples for 2 mins on low heat. Add 1 1/2 tbsp curry and 2 tbsp flour, raise heat to medium and cook while stirring for 2 mins. Add 1 1/2 c chicken stock to combine and cook for an additional 3 mins, allowing to sauce to thicken.
Add chicken to sauce and cook on low for 10 mins stirring frequently, this is where you may need a little extra stock if your sauce becomes too thick. Remove from heat once sauce has thickened.
Pour over rice and serve.
Swap white rice with brown rice for a more hearty texture and some extra fiber.