Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Chicken breasts; skinned & boneless |
2 teaspoons | Olive oil |
2 \N | Shallots; thinly sliced |
¼ cup | Bell pepper; diced |
1 tablespoon | Curry powder or more taste |
2 \N | Limes, juice only |
¼ cup | Yogurt, plain, low fat |
\N \N | Parsley sprigs |
1 tablespoon | Almomnds; slivered |
Cut chicken into thin slices. In a large non-stick skillet, heat oil and saute shallots until softened. Add bell pepper and cook until tender; stir in curry powder. Ad d chicken and stir fry until chicken is no longer pink. Add lime juice. Just before serving. stir yogurt into the skillet. Garnish with parsley and almonds.
Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3⅓ low fat meat, 1 veg %fat = 23%