CURRIED CHICKEN AND VEGGIES

Today I’m sharing a healthy curried chicken and veggies recipe with you that will please your taste buds while taking you one step closer to achieving your fitness goals. This chicken and veggie dish is light and delicious. Yogurt and curry flavours blend for an enjoyable new chicken experience. Enjoy it as a tasty lunch or a protein packed dinner.

All of that hard work that you put into your workouts can quickly and easily be lost on unhealthy eating – which is why it’s so important to enjoy light, protein filled meals like this one.

Curried chicken and veggies is a staple in our house.  It is an incredibly flavorful dish hope you like it too as much as we do.

INGREDIENTS (SERVES 2)

• 140gr boneless raw chicken breast, diced
• 2 chicken stock cubes melt in ¼ cup water
• 4 teaspoons cornflour
• 5 cups raw mushrooms, sliced
• 4 teaspoons olive oil
• 2 cups red bell pepper, chopped
• 120gr mangetout
• 1 cup plain yogurt
• 2 teaspoons of curry powder

METHOD

1. Put 2 teaspoons of olive oil and diced chicken in a non-stick pan. Cook chicken until browned, then add chicken stock, yogurt, curry powder and cornflour, stirring constantly. Heat until thick sauce forms, then simmer for 5 minutes.
2. While chicken is cooking put 2 teaspoons of olive oil, mushrooms, bell peppers, and mangetout in another non-stick pan. Cook until vegetables are tender.
3. Place an equal amount of vegetable on 2 plates and top with equal amounts of chicken.

NUTRITION

One serving equals: 373 calories, 13g fat, 35g carbohydrate, 7g fibre, and 32g protein.