Coconut Curry Chicken
Perfectly Balance Your Plate
Serve with 1 cup sliced cucumber and 1⁄2 cup rice.
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 can (14 oz/398 ml) light coconut milk
1⁄2 cup water
1⁄2 cup 2% plain Greek yogurt
Toppings (optional): extra squeeze of lime juice, cilantro
- 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.
Per serving: Calories 350, Fat 12 g (Saturated 5 g, Trans 0 g), Cholesterol 65 mg, Sodium 210 mg, Carbohydrate 31 g (Fibre 6 g, Sugars 8 g), Protein 31 g.
For a dairy-free version, swap Greek yogurt with 2 tbsp tahini.