Curried Chicken and Veggies


Creamy Roasted Red Pepper Soup

Curried Chicken and Veggies

The blend of curry and yogurt give new flavor to your chicken while still keeping it light and delicious. Served with a side of veggies, it makes the perfect lunch or dinner that is packed with protein.

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 373 kcal


  • 10 oz boneless raw chicken breast, diced
  • 1/2 cup chicken broth
  • 8 teaspoons cornstarch
  • 10 cups raw mushrooms, sliced
  • 8 teaspoons olive oil
  • 4 cups red bell pepper, chopped
  • 4 cups China peas
  • 2 cup plain lowfat yogurt
  • 4 teaspoons curry powder


  1. Put 4 teaspoons olive oil and the diced chicken in a non-stick pan. Cook chicken until browned.

  2. Add chicken broth, yogurt, curry powder and cornstarch, stirring constantly. Heat until thick sauce forms, then simmer for 5-10 minutes.

  3. While chicken is cooking put 4 teaspoons olive oil, mushrooms, bell peppers, and the china peas in another non-stick pan. Cook until the vegetables are tender and look ready.

  4. Place an equal amount of vegetable on 4 plates and top with equal amounts of chicken.

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