Directions:
- Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl, using wire whisk.
- Add chicken, turning to coat with marinade.
- Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours.
- Heat coals or gas grill.
- Remove chicken from marinade; discard marinade.
- Cover and grill chicken and bell pepper 4-6 inches from medium heat 15-20 minutes , turning once, until is no longer pink in center.
- To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips.
- Top chicken and bell pepper with coconut and currants.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.69 Kcal (1665 kJ) | ||
| Calories from fat | 155.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.32g | 27% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 782.26mg | 33% | |
| Potassium | 934.48mg | 20% | |
| Total Carbs | 12.48g | 4% | |
| Sugars | 7.9g | 32% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 51.75g | 104% | |
| Vitamin C | 48.1mg | 80% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.4mg | 74% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 119.09 Kcal (499 kJ) | ||
| Calories from fat | 46.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 27% | |
|---|---|---|---|
| Cholesterol | 41.7mg | 46% | |
| Sodium | 234.25mg | 33% | |
| Potassium | 279.84mg | 20% | |
| Total Carbs | 3.74g | 4% | |
| Sugars | 2.37g | 32% | |
| Dietary Fiber | 0.77g | 10% | |
| Protein | 15.5g | 104% | |
| Vitamin C | 14.4mg | 80% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4mg | 74% | |
| Calcium | 8.8mg | 3% | |
* 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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