FEIJOA-CHICKEN CURRY
Makes 4 servings; equals three 5 A Day servings
Ingredients
• 2 Tbsp olive oil
• 4 chicken breasts, skinned, boned, and cut into bite-sized chunks
• 1 1/2 cups carrots, thinly sliced
• 1 cup red, yellow, or green bell pepper, cubed
• 1 cup onion, thinly sliced
• 1 clove garlic, minced
• 4 to 5 ripe feijoas, peeled, halved lengthwise, and cut into slices
• 1 Tbsp curry powder
• 1/4 tsp allspice
• 1/8 tsp pepper
• 1 Tbsp cornstarch
• One 14 1/2-oz. can low sodium chicken broth
In a skillet, heat 2 tablespoons oil.
Sauté chicken 3 minutes or until nearly done; remove from pan.
Heat remaining oil in skillet; sauté carrots, bell pepper, onion, and garlic for 5 minutes or till carrots are nearly tender.
Add chicken back to skillet with feijoas, curry powder, salt, allspice, and pepper.
Stir cornstarch into chicken broth; pour into skillet with chicken mixture. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
Serve with rice (optional, not included in the analysis).
Nutritional analysis per serving: Calories 300, Fat 10g, Calories from Fat 30%, Protein 31g, Carbohydrates 21g, Fiber 3g, Cholesterol 70mg, Sodium 155mg.
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