Today I’m sharing a healthy recipe with you that will please your taste buds while taking you one step closer to achieving your health & fitness goals. This chicken and veggie dish is light and delicious. Yogurt and curry flavors blend for an enjoyable new chicken experience. Enjoy it as a tasty lunch or a protein packed dinner.
All of that hard work that you put into your workouts can quickly and easily be lost on unhealthy eating – which is why it’s so important to enjoy light, protein-filled meals like this one.
What You Need
5 oz boneless raw chicken breast, diced
¼ cup chicken broth
4 teaspoons of either: arrowroot, potato starch or tapioca starch
5 cups raw mushrooms, sliced
4 teaspoons olive oil
2 cups red bell pepper, chopped
2 cups China peas
1 cup plain lowfat yogurt (plain) *Choose organic – Try coconut if you are avoiding dairy
2 teaspoons curry powder
1. Put 2 teaspoons olive oil and the diced chicken in a non-stick pan. Cook chicken until browned, then add chicken broth, yogurt, curry powder and cornstarch, stir constantly. Heat until thick sauce forms, then simmer for 5 minutes.
2. While chicken is cooking put 2 teaspoons olive oil, mushrooms, bell peppers, and china peas in another non-stick pan. Cook until the vegetables are tender.
3. Place an equal amount of vegetable on 2 plates and top with equal amounts of chicken.
One serving equals: 373 calories, 13g fat, 35g carbohydrate, 7g fiber, and 32g protein.
More of my recommended recipes can be found here>>> Recipes
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