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Curried Chicken

Jul 1, 2013 2008 Viewed 0 respond
Curried Chicken

Curried Chicken

Serves 2


5 oz. boneless raw chicken breast, diced
1/4 c. canned chicken broth, condensed
4 tsp. cornstarch
5 c. raw mushrooms, sliced/pieces
4 tsp. extra-virgin olive oil
2 c. red bell pepper, chopped (large pieces)
2 c. snow pea pods
1 c. plain, low fat yogurt (12 g protein per 8 oz. serving)
2 tsp. curry powder.


Put 2 tsp. oil and diced chicken in a non-stick saute pan. Cook chicken until browned and done, then add chicken broth, yogurt, curry powder, and cornstarch, stirring constantly. Heat until thick sauce forms, then simmer for 5 minutes. While chicken is cooking, put 2 tsp oil, mushrooms, bell pepper, and snow peas into a second skillet. Cook until vegetables are tender. Place an equal amount of vegetable on 2 plates and top with equal amounts of chicken mixture. Serve.

Nutritional Information

Calories (Per Serving): 373
Protein (g): 32
Carbohydrates (g): 35
Fat (g): 13
Carb – Protein – Fat  % Ratio: 37% – 33% – 30%

Ready-to-cook,  boneless, skinless chicken breasts are a main-stay of muscle building diets as they’re low in fat, high in protein, and simple to prepare. Chicken is also extremely versatile, and can be prepared in a variety of ways without being boring.

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