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Ingredientes
- 2 Tbsp. curry pwdr
- 2 tsp sugar
- 1/2 tsp dry thyme
- 1/2 tsp grnd red pepper
- 2 tsp salt
- 4 x boneless skinless chicken breast halves (1 to 1 1/2 lbs tota
- 2 Tbsp. butter
- 4 x carrots finely minced
- 1 x green bell pepper finely minced
- 1 x onion finely minced
- 1 can coconut lowfat milk - (15 ounce)
Direcciones
- In a small bowl, combine the curry, sugar, thyme, grnd red pepper, and salt; mix well and use to coat the chicken.
- In a large deep skillet, heat the butter over medium-high heat. Add in the chicken and brown for 2 to 3 min per side. Add in the carrots, bell pepper, and onion and cook for 5 min, stirring frequently. Stir in the coconut lowfat milk, cover, and cook for 5 min, or possibly till no pink remains in the chicken.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 632 | |
| Calories from Fat 345 | 55% |
| Total Fat 40.85g | 51% |
| Saturated Fat 33.95g | 136% |
| Trans Fat 0.01g | |
| Cholesterol 42mg | 14% |
| Sodium 1296mg | 54% |
| Potassium 771mg | 22% |
| Total Carbs 56.55g | 15% |
| Dietary Fiber 8.3g | 28% |
| Sugars 6.4g | 4% |
| Protein 15.72g | 25% |
