Directions:
- Heat a nonstick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; 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; sauté 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. 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. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.09 Kcal (1106 kJ) | ||
| Calories from fat | 161.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.91g | 28% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 812.01mg | 34% | |
| Potassium | 510.09mg | 11% | |
| Total Carbs | 6.06g | 2% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 24.17g | 48% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 1.6mg | 9% | |
| Calcium | 24.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 137.34 Kcal (575 kJ) | ||
| Calories from fat | 83.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.32g | 28% | |
|---|---|---|---|
| Cholesterol | 34.79mg | 22% | |
| Sodium | 422.29mg | 34% | |
| Potassium | 265.27mg | 11% | |
| Total Carbs | 3.15g | 2% | |
| Sugars | 1.12g | 9% | |
| Dietary Fiber | 1.05g | 8% | |
| Protein | 12.57g | 48% | |
| Vitamin C | 3.5mg | 11% | |
| Iron | 0.8mg | 9% | |
| Calcium | 12.9mg | 2% | |
* 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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