Andrea's Curried Chicken & Veggies with Couscous
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 331.5
- Total Fat: 9.0 g
- Cholesterol: 69.2 mg
- Sodium: 536.0 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.3 g
- Protein: 33.0 g
View full nutritional breakdown of Andrea's Curried Chicken & Veggies with Couscous calories by ingredient
Introduction
Full Curry Dinner For Under 400 Calories! Chicken with Carrots, Celery, and Asparagus served with Curry Sauce and Couscous Full Curry Dinner For Under 400 Calories! Chicken with Carrots, Celery, and Asparagus served with Curry Sauce and CouscousNumber of Servings: 6
Ingredients
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Olive Oil, 2 tbsp
Garlic, 3 cloves, minced
Asparagus, fresh, 5 stalks chopped
Celery, 6 stalks, chopped
Baby Carrots, 10 raw, chopped
Orange Juice, 1/4 cup
Pepper, black, 1 dash
Pepper, red or cayenne, 1 tsp
Curry powder, 1 tsp
3 Chicken Breasts, no skin or bone, diced
Bay Leaf, 1-2 whole
Lemon Juice, 1/4 cup
Parsley, 2 tbsp
Water, 1 cup
Couscous, 3 cups cooked
Olive Oil, 1 tbsp
Flour, white, 1 tbsp
Salt, 1 tsp
Curry powder, 1 tbsp
Milk, nonfat, 1 cup
Directions
1. Heat 2 tbsp olive oil in large skillet, add 3 minced or pressed garlic cloves, fry for 1 minute. Add chopped veggies (carrots, celery, and asparagus), orange juice, cayenne and black pepper, and curry power. Cook under crisp tender, remove veggies from pan.
2. Add diced chicken, cook until browned, add bay leaf, lemon juice, parsley, water and water, return veggies to pan. Allow to simmer until water has evaporated.
3. Meanwhile, prepare 3 cups Coucous and Curry Sauce. For Curry Sauce, heat 1 tbsp olive oil in small pan, add flour, salt and curry power- mix well. Add milk all at once, stirring constantly. Bring to a boil for one minute or until thick, then remove from heat.
4. Serve Chicken and Veggies over Couscous and top with Curry Sauce!
Note: My husband isn't much for Curry or Couscous, so I served his chicken and veggies next to half a cup of whole wheat spagetti without the sauce (the curry in the chicken is very subtle).
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user ANDREACASTRO.
2. Add diced chicken, cook until browned, add bay leaf, lemon juice, parsley, water and water, return veggies to pan. Allow to simmer until water has evaporated.
3. Meanwhile, prepare 3 cups Coucous and Curry Sauce. For Curry Sauce, heat 1 tbsp olive oil in small pan, add flour, salt and curry power- mix well. Add milk all at once, stirring constantly. Bring to a boil for one minute or until thick, then remove from heat.
4. Serve Chicken and Veggies over Couscous and top with Curry Sauce!
Note: My husband isn't much for Curry or Couscous, so I served his chicken and veggies next to half a cup of whole wheat spagetti without the sauce (the curry in the chicken is very subtle).
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user ANDREACASTRO.