Yield: 4 servings   Cooking/Prep: 30 minutes

This is a wonderful dish.  Don't let the curry throw you off, it's not spicey.  It just gives the dish color.  The family loved this dish. For added carbohydrates I cook a boil-in-a-bag rice pouch.

1 tablespoon curry powder

1/4 teaspoon salt

1/2 teaspoon black pepper

1 pound skinless, boneless chicken breast, cut into 3/4-inch pieces

1 1/2 tablespoon olive oil

2 1/2 cups vertically sliced onion (about 2 medium)

3/4 cup thinly sliced green bell pepper (about 1 medium)

2 garlic cloves, minced

2/3 cup fat-free, less-sodium chicken broth

1/4 cup dried currants

2 tablespoons chopped fresh thyme, divided

1 (14.5 ounce) can diced tomatoes, undrained

1/2 cup sliced almonds

1) Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.

2) Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; saute 5 minutes. Add onion, bell pepper, and garlic; saute 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.

 

1 1/2 cups=

Fat 11.2g          Carbohydrates 23.2g

Protein 30.5g     Fiber 4.6g

Inspired by Cooking Light Jan/Feb 2009