Recipe: Curried Chicken & Vegetables

This chicken and veggie dish is light and delicious. Yogurt and curry flavors blend for an enjoyable new chicken experience. Enjoy it as a tasty lunch or a protein packed dinner. 

Servings:

Ingredients:
  • 5 oz. boneless raw chicken breast, diced
  • 1/4 cup low-sodium chicken broth
  • 4 teaspoons cornstarch
  • 5 cups raw mushrooms, sliced
  • 4 teaspoons olive oil
  • 2 cups red bell pepper, chopped
  • 2 cups snow or sugar snap peas
  • 1 cup plain low-fat yogurt
  • 2 teaspoons curry powder


Preparation:
  1. Put 2 teaspoons olive oil and the diced chicken in a non-stick pan. Cook chicken until browned, then add chicken broth, yogurt, curry powder and cornstarch, stir constantly. Heat until thick sauce forms. Simmer for 5 minutes.
  2. While chicken is cooking put 2 teaspoons olive oil, mushrooms, bell peppers, and snow/snap peas in another non-stick pan. Cook until the vegetables are tender.
  3. Place an equal amount of vegetable on 2 plates and top with equal amounts of chicken.


Nutritional Analysis: 

One serving equals: 373 calories, 13 g fat, 35 g carbohydrate, 7 g fiber, and 32 g protein. 

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