| 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.”