Curried Chicken Sauté

Ingredients

• 1 1/2 teaspoons curry powder, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1 pound skinless, boneless chicken breasts
• 1 (8-ounce) package presliced mixed bell peppers
• 1 cup light coconut milk
• 1 lime

Preparation

1. Heat a nonstick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 teaspoon salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.