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Thursday, July 23, 2015

Friday Food: Pineapple Curry Chicken

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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