Curried Chicken Sauté

Ingredients

• 8 ounce pre bell peppers mixed
• 0.5 teaspoon pepper black
• 1.5 teaspoons curry powder divided
• 1 cup coconut milk light
• 1  lime 
• 0.8 teaspoon salt divided
• 1 pound chicken breasts boneless skinless

Equipment

• frying pan

Directions

1. Heat a nonstick skillet over medium-high heat.
2. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray.
3. Add chicken to pan; cook 5 minutes on each side or until done.
4. Remove chicken from pan; keep warm.
5. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; saut 1 minute.
6. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
7. 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.
8. Cut chicken across grain into thin slices.
9. Serve chicken with bell pepper mixture and lime wedges.