2 Tbsp. olive oil
1 lb. boneless skinless chicken breasts
* salt and pepper
2 bell peppers (any color)
1/2 lb. green beans, cleaned & trimmed
1 c. basmati rice
2 Tbsp. red curry paste
1 can (15 oz .) light coconut milk
3/4 c. Central Market Organics Low Sodium Chicken Broth
1 lime, cut into wedges, for garnish
1/2 bunch cilantro, for garnish
Place 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.
Add veggies and stir. Cook 3 to 4 minutes. Add rice and cook 2 minutes, stirring once.
Add curry paste, then liquids. Bring to a rapid simmer, reduce heat, cover with a tight-fitting lid, and cook 35 minutes on Low.
Serve with lime wedge and cilantro.
Calories: 270, Total Fat: 5g, Saturated Fat: 2.5g, Sodium: 600mg, Carbohydrates: 40g, Dietary Fiber: 3g, Protein: 20g