Curried Chicken Sauté

Photo: John Autry; Styling: Mindi Shapiro Levine

This easy 5-ingredient (plus salt and pepper) chicken dish is all cooked in one skillet and takes less than 25 minutes.  Curry powder and coconut milk are all you need to maximize the flavor of boneless chicken breasts and bell peppers.

Yield: 4 servings (serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 5.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.4g
  • Carbohydrate: 7.1g
  • Fiber: 1.7g
  • Cholesterol: 63mg
  • Iron: 1.6mg
  • Sodium: 515mg
  • Calcium: 20mg

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.
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