Directions:
- In a small bowl, combine the orange juice, peanut butter and curry powder. Pour 2/3 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain chicken and discard marinade. Grill chicken and peppers, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 165° and peppers are tender.
- Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.7 Kcal (2147 kJ) | ||
| Calories from fat | 295.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.85g | 51% | |
|---|---|---|---|
| Cholesterol | 25.09mg | 8% | |
| Sodium | 156.72mg | 7% | |
| Potassium | 1002.67mg | 21% | |
| Total Carbs | 38.51g | 13% | |
| Sugars | 19.81g | 79% | |
| Dietary Fiber | 6.73g | 27% | |
| Protein | 23.15g | 46% | |
| Vitamin C | 123.8mg | 206% | |
| Iron | 2.6mg | 15% | |
| Calcium | 64.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 189.65 Kcal (794 kJ) | ||
| Calories from fat | 109.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 51% | |
|---|---|---|---|
| Cholesterol | 9.28mg | 8% | |
| Sodium | 57.97mg | 7% | |
| Potassium | 370.89mg | 21% | |
| Total Carbs | 14.24g | 13% | |
| Sugars | 7.33g | 79% | |
| Dietary Fiber | 2.49g | 27% | |
| Protein | 8.56g | 46% | |
| Vitamin C | 45.8mg | 206% | |
| Iron | 1mg | 15% | |
| Calcium | 23.9mg | 6% | |
* 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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