Vegetable Curry Chicken
- Number of Servings: 12
Ingredients
6 boneless, skinless chicken breasts1/4 cup whole wheat flour1/4 cup oil1/4 cup onions1 clove garlic, minced4 tsp curry powder1/2 tsp thyme2 cups cooked tomatoes1/2 cup finely chopped green peppers
Clean chicken and trim off excess fat. Cover chicken with flour. Cook the chicken in a hot skillet with oil until brown, turning several times. Place the chicken in a greased casserole dish.
In the skillet, simmer onions and peppers. Add the garlic, curry, and thyme until all are combined. Add the tomatoes and simmer for 2-3 minutes, stirring constantly. Pour the mixture over chicken.
Bake uncovered at 350 degrees for 45-60 minutes.
Serving Size: 12 servings
Number of Servings: 12
In the skillet, simmer onions and peppers. Add the garlic, curry, and thyme until all are combined. Add the tomatoes and simmer for 2-3 minutes, stirring constantly. Pour the mixture over chicken.
Bake uncovered at 350 degrees for 45-60 minutes.
Serving Size: 12 servings
Number of Servings: 12
Nutritional Info Amount Per Serving
- Calories: 200.0
- Total Fat: 6.3 g
- Cholesterol: 73.8 mg
- Sodium: 86.1 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.0 g
- Protein: 30.2 g
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