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.
Put 4 teaspoons olive oil and the diced chicken in a non-stick pan. Cook chicken until browned.
Add chicken broth, yogurt, curry powder and cornstarch, stirring constantly. Heat until thick sauce forms, then simmer for 5-10 minutes.
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.
Place an equal amount of vegetable on 4 plates and top with equal amounts of chicken.
Nutritional Analysis: One serving equals: 373 calories, 13g fat, 35g carbohydrate, 7g fiber, and 32g protein.
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