Coconut Curry Chicken

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

Preparation

1. 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.
2. 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.
3. Remove from heat. Using 2-in-1 Citrus Press, squeeze in juice from lime. Stir in yogurt. Add additional toppings, if desired.