Coconut Curry Chicken
20 min
4 servings
350 calories
Ingredients
1 lb (450 g) boneless, skinless chicken breasts, about 2
2 tsp oil
1 red bell pepper
2 cups corn kernels, fresh or frozen
1 pkg Keema Curry Seasoning or Crispy & Crunchy Lettuce Wrap Seasoning
1 can (14 oz/398 ml) light coconut milk
1⁄2 cup water
1⁄2 lime
1⁄2 cup 2% plain Greek yogurt
Instructions
Cut chicken into 1" cubes. In Sauté Pan, heat oil over medium-high heat. Add chicken; cook, flipping once, until golden, about 6 min. The chicken will release from the pan easily when it’s ready to flip.
Meanwhile, slice pepper into thin strips. Add pepper, corn, seasoning, coconut milk, and water to pan. Stir to combine. Cover and simmer 8 min or until chicken is cooked through and sauce has thickened slightly.
Remove from heat. Using 2-in-1 Citrus Press, squeeze in juice from lime. Stir in yogurt. Add additional toppings, if desired.
Nutritional Information
Per serving: Calories 350, Fat 12 g (Saturated 5 g, Trans 0 g), Cholesterol 65 mg, Sodium 210 mg, Carbohydrate 31 g (Fiber 6 g, Sugars 8 g), Protein 31 g.
Tips
For a dairy-free version, swap Greek yogurt with 2 tbsp tahini.
Perfectly Balance Your Plate
Serve with 1 cup sliced cucumber and 1⁄2 cup rice.