Lime curry chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breasts; skinned & boneless |
| 2 | teaspoons | Olive oil |
| 2 | Shallots; thinly sliced | |
| ¼ | cup | Bell pepper; diced |
| 1 | tablespoon | Curry powder or more taste |
| 2 | Limes, juice only | |
| ¼ | cup | Yogurt, plain, low fat |
| Parsley sprigs | ||
| 1 | tablespoon | Almomnds; slivered |
Directions
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%