Yellow curry melts into creamy (but light) coconut milk and soaks into the chicken breasts to keep them juicy and savory. This creamy, savory delight is a perfectly complemented by crisp, sweet, colorful red bell pepper, and accented with just a hint of lime.
An easy, delicious, 5-ingredient entree packed with protein to fill you up, while making you feel like you are splurging on a gourmet dish, for just under 200 calories per serving.
This Diet Dish Test Kitchen crowd-pleasing recipe ( http://www.dietdish.org/chicken-curry-sautee/) can be served on its own, but is best served over 1/4 cup of jasmine rice per serving (adding just 50 calories), so that you and your guests can soak up and savor every drop of the delicious sauce. With just 25 min. prep-time, this is a recipe to collect for any night or event when you need something delicious, nutritious and fast! ___________________________________________________________________________________ Diet Dish Test Kitchen Secret Flavor-Boosting Ingredient: Thai and True Yellow Curry Paste.
Any yellow curry powder makes this recipe work, but for an extra 10 calories per serving, we recommend substituting this specialty curry paste, distributed by Earthly Gourmet LLC out of Portland, OR, and found at some Whole Foods locations. It elevates the flavor profile of this Diet Dish to an-out-of-this-world gourmet delight, that will earn you raves and requests for your “secret.” ___________________________________________________________________________________
Make a batch and freeze extra portions for lunch at work this week, or share it with family and friends, who will never guess that it’s so light they cna have seconds and still lose weight! Bon Appetit!
- Serves: 4
- Serving size: ¼ of recipe
- Calories: 198
- Fat: 5.2
- Carbohydrates: 10.8
- Fiber: 1
- Protein: 27.1
- 1 lb. chicken breast tenders
- 1 Tbsp. lime juice
- cooking spray
- 1 cup light coconut milk
- .75 tsp. salt
- 1.5 tsp. curry powder
- ½ tsp black pepper
- 8 oz. red bell pepper
- 4 lime wedges
- Heat a nonstick skillet over medium-high heat. Sprinkle 1 tsp. curry powder, ½ tsp. salt, and ½ tsp. black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook for 5 min. on each side, or until done. Remove chicken from pan; keep warm.
- Slice bell peppers and add remaining ½ tsp. curry powder to the pan; sautee 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes, or until thickened. Stir juice and remaining ¼ tsp. salt into bell pepper mixture.
- Cut chicken across the grain into thin slices. Serve chicken with bell pepper mixture and lime wedges, either on it's own or over ¼ cup of jasmine rice.