1lb.boneless skinless chicken breasts,
*salt and pepper,
2bell peppers (any color),
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,
1Place a large pan over Medium-High heat. Add 1 Tbsp. olive oil. Season chicken with salt and pepper. Place in heated pan, and cook 4 minutes per side or until a dark brown crust has been achieved.
2Add veggies and stir. Cook 3 to 4 minutes. Add rice and cook 2 minutes, stirring once.
3Add curry paste, then liquids. 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