Thanks to a deli rotisserie chicken, this dish lets you enjoy Thai cuisine with minimal effort. We packed this classic curry dish with colorful peppers and used light coconut milk to cut some of the fat. Serve it over fragrant jasmine rice to soak up the sauce.
1 medium onion, halved and vertically sliced
1 small zucchini, halved lengthwise and sliced
1 small red bell pepper, cut into thin strips
2 teaspoons green curry paste
2 cups thinly sliced roasted chicken breast
1 cup fat-free, less-sodium chicken broth
2/3 cup light coconut milk
3 tablespoons fresh cilantro leaves
Lime wedges (optional)
Cilantro sprigs (optional)
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, and sauté 5 minutes. Add zucchini and bell pepper, and sauté 3 minutes; stir in curry paste. Add chicken, broth, and coconut milk to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Spoon evenly into 4 bowls; sprinkle evenly with cilantro. Serve with lime wedges, and garnish with cilantro sprigs, if desired.
Serve with: Cucumber, Pineapple, and Mint Salad
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