Low Fat Chicken Curry
- Number of Servings: 3
Ingredients
1 large boneless chicken breast4 Cups sliced raw mushroom2 Cups green raw snap bean1/2 cup canned chicken broth1 - 5.3 oz container of plain Greek yogurt2 Tbl. coconut oil1 Tbl. curry powder
Cube chicken breast. In skillet over medium heat, cook the chicken with 1 tablespoon of coconut oil until its browned and done.
While the chicken is cooking grab another non-stick frying pan and add mushrooms and beans with the other tablespoon of coconut oil. Stir this mixture regularly until its soft.
In the chicken pan, add remaining ingredients. Stir this mixture regularly until the sauce thickens. Add vegetables and stir well. Add additional broth if you want it thinner.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user DENISE245.
While the chicken is cooking grab another non-stick frying pan and add mushrooms and beans with the other tablespoon of coconut oil. Stir this mixture regularly until its soft.
In the chicken pan, add remaining ingredients. Stir this mixture regularly until the sauce thickens. Add vegetables and stir well. Add additional broth if you want it thinner.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user DENISE245.
Nutritional Info Amount Per Serving
- Calories: 254.2
- Total Fat: 12.2 g
- Cholesterol: 48.8 mg
- Sodium: 173.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 4.3 g
- Protein: 27.8 g
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