Coconut Curry Chicken
LunchLow-sodiumSugar ConsciousOne DishDinnerLunchGluten-freeHigh ProteinChicken & PoultryDairy-freeDinnerStovetop
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
- 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.
Epicure Products Used
Nutritional Information
Per serving: Calories 350, Fat 12 g (Saturated 5 g, 0 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.