1lb.boneless skinless chicken breasts,
2green bell peppers, chopped,
1/2lb.green beans, cleaned & trimmed,
2Tbsp.red curry paste,
1can (15 oz .) light coconut milk,
3/4c.Central Market Organics Low Sodium Chicken Broth,
1lime, cut into wedges, for garnish,
1/2bunch cilantro, for garnish,
1Heat 1 tablespoon olive oil in a large pan over medium-high heat; season chicken with salt and pepper, then place in pan and cook 4 minutes per side until browned.
2Stir in bell peppers and green beens, and cook 3-4 minutes; add rice, and cook 2 minutes.
3Add curry paste, coconut milk and chicken broth; bring to a rapid simmer, reduce heat, cover with a tight-fitting lid and cook 35 minutes on low.
4Serve with lime wedge and cilantro.
Calories: 270, Total Fat: 5g, Saturated Fat: 2.5g, Sodium: 600mg, Carbohydrates: 40g, Dietary Fiber: 3g, Protein: 20g