- 5 oz. boneless raw chicken breast, diced
- 1/4 cup canned chicken broth, condensed
- 4 tsp. cornstarch
- 5 cup raw mushrooms, sliced/pieces
- 4 tsp. extra-virgin olive oil
- 2 cup red bell pepper, chopped (large pieces)
- 2 cup snow pea pods
- 1 cup plain, lowfat yogurt (12 g protein per 8 oz. serving)
- 2 tsp. curry powder.
Put 2 tsp. oil and diced chicken in a non-stick saute pan. Cook chicken until browned and done, then add chicken broth, yogurt, curry powder, and cornstarch, stirring constantly. Heat until thick sauce forms, then simmer for 5 minutes.
While chicken is cooking, put 2 tsp oil, mushrooms, bell pepper, and snow peas into a second skillet. Cook until vegetables are tender. Place an equal amount of vegetable on 2 plates and top with equal amounts of chicken mixture.
Serves 2.
Nutritional Information
Calories (Per Serving): 373
Protein (g): 32
Carbohydrates (g): 35
Fat (g): 13
Carb - Protein - Fat % Ratio: 37% - 33% - 30%
