Lime Curry Chickendiabetic, main dish, poultry 1 lb chicken breats; boneless skinned 2 teaspoon virgin olive oil 2 shallots; thinly sliced 1/4 cup green bell pepper; diced 1 tablespoon curry powder 1 juice of two limes 1/4 cup plain low-fat yogurt 1 parsley sprigs 1 tablespoon almonds; slivered Cut chicken diagonally 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. Add chicken and stir-fry until in no longer pink. Add lime juice. Just before serving, stir yogurt into skillet. Garnish with parlsy and almonds. Serve with Raisin Bulgur Pilaf and Bok Choy. Food Exchange per serving: 3 1/2 LOW-FAT MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 185; CHO: 72mg; CAR: 5g; PRO: 28g; PRO: 28g; SOD: 75mg; FAT: 6g; Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master. |
