Directions:
- Heat a non-stick skillet over medium-high heat.
- Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Add chicken to skillet and cook 5 minutes on each side or until done.
- Remove chicken from pan; keep warm.
- Add bell peppers and remaining 1/2 teaspoon curry powder to pan; saute 1 minute.
- Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
- Stir fresh lime juice and remaining 1/4 teaspoon salt into bell pepper mixture.
- Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.55 Kcal (1179 kJ) | ||
| Calories from fat | 161.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.91g | 28% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 813.45mg | 34% | |
| Potassium | 572.3mg | 12% | |
| Total Carbs | 12.18g | 4% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 24.74g | 49% | |
| Vitamin C | 26.6mg | 44% | |
| Iron | 2.2mg | 12% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 111.08 Kcal (465 kJ) | ||
| Calories from fat | 63.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 28% | |
|---|---|---|---|
| Cholesterol | 26.39mg | 22% | |
| Sodium | 320.92mg | 34% | |
| Potassium | 225.78mg | 12% | |
| Total Carbs | 4.81g | 4% | |
| Sugars | 1.36g | 14% | |
| Dietary Fiber | 1.45g | 15% | |
| Protein | 9.76g | 49% | |
| Vitamin C | 10.5mg | 44% | |
| Iron | 0.9mg | 12% | |
| Calcium | 16.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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