Pineapple Curry
Chicken
Jam-packed with fiber,
vitamins and minerals, pineapples are low
in fat and sodium with no cholesterol, and provide the enzyme bromelain,
which aids muscle recovery.
Makes Three Servings
>> 20 oz. canned
unsweetened pineapple
chunks
>> 1 Tbsp. cornstarch
>> 1 Tbsp. curry powder
>> 8 oz. chicken breast,
sliced into thin strips
>> 3 Tbsp. flour
>> 2 bell peppers, cut into
strips
Start: Drain pineapple chunks and save 1⁄4 cup
of the juice.
Set pineapple chunks aside. Combine juice with cornstarch and curry powder in a
small saucepan.
Cook: Bring curry mixture to a boil over medium
heat, stirring
constantly. Reduce heat and simmer 3-4 minutes or until thickened and
bubbly. Set aside. Dust chicken in flour, and coat a nonstick skillet with
cooking spray. Add chicken to skillet and cook
four minutes per side or until lightly browned.
Serve: Add sliced peppers and sauté for two
minutes. Add pineapple chunks and curry mixture to skillet. Cook over medium
heat until thoroughly heated.
(per serving): 554
calories, 40 g protein, 54 g carbs, 8 g fat, 4 g fiber
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