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: 2
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:
- 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.
- 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.
- 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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