2 Tbsp. olive oil
1 lb. boneless skinless chicken breasts
1 tsp. salt
1 tsp. pepper
2 green bell peppers, chopped
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
Heat 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.
Stir in bell peppers and green beens, and cook 3-4 minutes; add rice, and cook 2 minutes.
Add 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.
Serve with lime wedge and cilantro.
Calories: 270, Total Fat: 5g, Saturated Fat: 2.5g, Sodium: 600mg, Carbohydrates: 40g, Dietary Fiber: 3g, Protein: 20g