| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Diabetic, Meats | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chicken breasts; skinned & boneless |
| 2 | ts | Olive oil |
| 2 | Shallots; thinly sliced | |
| 1/4 | c | Bell pepper; diced |
| 1 | tb | Curry powder or more taste |
| 2 | Limes, juice only | |
| 1/4 | c | Yogurt, plain, low fat |
| Parsley sprigs | ||
| 1 | tb | Almomnds; slivered |
INSTRUCTIONS
Cut chicken into thin slices. In a large non-stick skillet, heat oil and saute shallots until softened. Add bell pepper and cook until tender; stir in curry powder. Ad d chicken and stir fry until chicken is no longer pink. Add lime juice. Just before serving. stir yogurt into the skillet. Garnish with parsley and almonds. Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23% Posted to MM-Recipes Digest V3 #215 Date: 08 Aug 96 18:39:51 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
“When God ordains, He sustains.”