Coconut-Curry Chicken in a Bread Bowl
Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes
Nutrition Score per serving:
451 calories, 52g carbs(42%), 11g fat (22%), 4g fiber, 36g protein(32%), 3g saturated fat
Prep Time: 5 minutes
Cook Time: 8 minutes
Nutrition Score per serving:
451 calories, 52g carbs(42%), 11g fat (22%), 4g fiber, 36g protein(32%), 3g saturated fat
Delight your taste buds with this delicious meal that takes only 15 minutes to prepare.
Ingredients
| 3/4 | cup reduced-sodium, nonfat chicken broth, divided |
| 1 | stalk fresh (or jarred) lemon grass, tough outer skin discarded and stalk minced, or 2 tsp dried lemon grass |
| 1 | pound skinless, boneless chicken breasts, cut into 2-inch cubes |
| 2 | tsp curry powder |
| 1/3 | cup light, unsweetened coconut milk |
| 1 | packed cup sugar snap peas, ends trimmed |
| 4-inch round, whole-grain rolls, tops sliced off and centers hollowed out | |
| Salt and freshly ground black pepper to taste |
Directions
Set wok over medium-high heat. Once hot, add 1 tablespoon of the chicken broth and swirl to coat pan.
Add the lemon grass and stir-fry for 2 minutes. Add chicken and stir-fry for 3 minutes, until golden brown on all sides. Add curry powder and toss to coat.
Add the remaining chicken broth, coconut milk, and snap peas and simmer for 3 minutes, until the chicken is cooked through and liquid reduces slightly. Season to taste with salt and pepper, spoon mixture into the center of rolls and serve hot.
