Curried Chicken Sauté

This was a really tasty and easy recipe to make for myself (still flying solo)...and then, since I didn't make any rice to go alongside, I made an even more important discovery: if you roll a corn on the cob in the leftover sauce, it gives the corn an absolutely amazing kick. Forget butter; baste your corn on the cob in light coconut milk and yellow curry powder!
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Yield: 4 servings (serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge)
Ingredients
* 3 tablespoons curry powder, divided
* 2 boneless chicken breasts (about 1 lb total)
* 3 bell peppers (1 red, 1 orange, 1 yellow), sliced
* 1 (13.66 fl oz) can light coconut milk
* 1 lime
Preparation
Heat a nonstick skillet over medium-high heat. Sprinkle 1 tablespoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper over each chicken breast. 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 tablespoon 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 into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.
Nutritional Information
Calories: 175
Fat: 5.9g (sat 3.6g,mono 1g,poly 0.7g)
Protein: 24.4g
Carbohydrate: 7.1g
Fiber: 1.7g
Cholesterol: 63mg
Iron: 1.6mg
Sodium: 515mg
Calcium: 20mg