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.
- 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
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.