Curry

• 
  1 1/2 teaspoons curry powder, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1 pound skinless, boneless chicken breasts
• 1 or 2 mixed bell peppers
• 1 cup light coconut milk
• 1 lime 

Preparation

1. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. 
2. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. 
3. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. 
4. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. 
5. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. 
6. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half. Stir juice and 1/4 teaspoon salt into bell pepper mixture. 
7. Cut chicken across grain into thin slices. 

Recipe Time

Total: 23 Minutes 

Yield: 4 servings (serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge)

Nutritional Information

Amount per serving

• Calories: 175
• Fat: 5.9g
• Saturated fat: 3.6g
• Monounsaturated fat: 1g
• Polyunsaturated fat: 0.7g
• Protein: 24.4g
• Carbohydrate: 7.1g
• Fiber: 1.7g
• Cholesterol: 63mg
• Iron: 1.6mg
• Sodium: 515mg
• Calcium: 20mg

http://www.myrecipes.com/recipe/curried-chicken-saute-50400000107423/

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L. WAYLES WILSON | waxedbean.blogspot.com | lwayleswilson@gmail.com | 443.480.1835