Thai Green Curry Chicken

Ingredients

• 1 cup less-sodium chicken broth fat-free
• 3 tablespoons cilantro leaves fresh
• 2 teaspoons curry paste green
• 0.7 cup coconut milk light
• 1 medium onion halved vertically sliced
• 1 small bell pepper red cut into thin strips
• 2 cups roasted chicken breast thinly sliced
• 1 small zucchini halved lengthwise sliced

Equipment

• bowl
• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add onion, and saut 5 minutes.
3. Add zucchini and bell pepper, and saut 3 minutes; stir in curry paste.
4. 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.
5. Serve with lime wedges, and garnish with cilantro sprigs, if desired.
6. Serve with: Cucumber, Pineapple, and Mint Salad