Directions:
- Cut chicken into thin slices.
- In a large non-stick skillet, heat oil and saute shallots until softened.
- Add bell pepper and cook until tender; stir in curry powder.
- Add chicken and stir fry until chicken is no longer pink.
- Add lime juice.
- Just before serving, stir yogurt into the skillet; garnish with parsley and almonds.
- Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23%.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 873.94 Kcal (3659 kJ) | ||
| Calories from fat | 596.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.27g | 102% | |
|---|---|---|---|
| Cholesterol | 67.81mg | 23% | |
| Sodium | 406.99mg | 17% | |
| Potassium | 1357.88mg | 29% | |
| Total Carbs | 37.15g | 12% | |
| Sugars | 12.3g | 49% | |
| Dietary Fiber | 14.66g | 59% | |
| Protein | 49.44g | 99% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 9.8mg | 54% | |
| Calcium | 339.6mg | 34% | |
| Amount Per 100 g | |||
| Calories | 250.29 Kcal (1048 kJ) | ||
| Calories from fat | 170.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.98g | 102% | |
|---|---|---|---|
| Cholesterol | 19.42mg | 23% | |
| Sodium | 116.56mg | 17% | |
| Potassium | 388.88mg | 29% | |
| Total Carbs | 10.64g | 12% | |
| Sugars | 3.52g | 49% | |
| Dietary Fiber | 4.2g | 59% | |
| Protein | 14.16g | 99% | |
| Vitamin C | 7.5mg | 44% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 2.8mg | 54% | |
| Calcium | 97.3mg | 34% | |
* 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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