Curried Chicken Sauté

Gluten Free
Dairy Free
Low Fod Map
Health score
17%
Curried Chicken Sauté
23 min.
4
194kcal

Suggestions


If you're searching for a quick and delicious meal that satisfies your cravings without compromising your dietary preferences, look no further than this Curried Chicken Sauté! In just 23 minutes, you can prepare a flavorful, gluten-free, dairy-free, and low FODMAP dinner that serves four people, making it perfect for both family meals and cozy dinners with friends.

This dish brings together tender, succulent chicken breasts and vibrant, presliced bell peppers, all enveloped in a creamy coconut milk sauce infused with warm curry spices. The delightful combination of spices creates an aromatic experience that will tantalize your taste buds and brighten your dinner table.

The beauty of this recipe lies in its simplicity and versatility; it's perfect for anyone needing a quick, nutritious meal. Each serving is not only low in calories, at just 194 kcal, but also packed with protein, making it a fitting option for those looking to maintain a healthy lifestyle. Plus, the addition of fresh lime juice adds a zesty twist that enhances the flavors and elevates the dish to new heights.

Gather your ingredients and let the cooking adventures begin! This Curried Chicken Sauté will quickly become a go-to meal for its ease and satisfying taste. So, grab your frying pan and prepare to wow your taste buds with this delightful dish!

Ingredients

  • ounce bell pepper mixed
  • 0.5 teaspoon pepper black
  • 1.5 teaspoons curry powder divided
  • cup lite coconut milk light
  •  lime 
  • 0.8 teaspoon salt divided
  • pound chicken breast 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.

Nutrition Facts

Calories194kcal
Protein52.79%
Fat31.43%
Carbs15.78%

Properties

Glycemic Index
25.25
Glycemic Load
1.17
Inflammation Score
-9
Nutrition Score
19.265652076058%

Flavonoids

Hesperetin
7.2mg
Naringenin
0.57mg
Luteolin
0.35mg
Kaempferol
0.01mg
Quercetin
0.2mg

Nutrients percent of daily need

Calories:193.77kcal
9.69%
Fat:6.58g
10.13%
Saturated Fat:4.03g
25.19%
Carbohydrates:7.44g
2.48%
Net Carbohydrates:5.47g
1.99%
Sugar:2.69g
2.99%
Cholesterol:72.57mg
24.19%
Sodium:612.28mg
26.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.87g
49.75%
Vitamin C:78.9mg
95.63%
Vitamin B3:12.44mg
62.22%
Selenium:36.55µg
52.22%
Vitamin B6:1.03mg
51.55%
Vitamin A:1826.4IU
36.53%
Phosphorus:258.91mg
25.89%
Vitamin B5:1.84mg
18.36%
Potassium:571.28mg
16.32%
Magnesium:39.64mg
9.91%
Vitamin B2:0.17mg
9.85%
Vitamin E:1.32mg
8.77%
Folate:33.15µg
8.29%
Fiber:1.97g
7.89%
Vitamin B1:0.11mg
7.36%
Manganese:0.15mg
7.35%
Zinc:0.85mg
5.68%
Iron:1.01mg
5.63%
Vitamin K:4.26µg
4.06%
Vitamin B12:0.23µg
3.78%
Copper:0.06mg
3.05%
Calcium:20.13mg
2.01%
Source:My Recipes