Wednesday, March 15, 2017

Easy, Healthy and Delicious Chicken and Vegetable Curry

Ingredients pictured are enough to make 4-5 lunches:

1lb free-ranged chicken
1 cup uncooked quinoa (cook separately)
2 large carrots, sliced
1 cup of mushrooms sliced
1 cup of snap peas
1 jalapeno
1 cup of fresh green beans
3 scallions
(other veggies such as onion, bok choy and broccoli are also great)
1/4 cup of peanuts, diced
1 container of Fage full fat plain greek yogurt
1.5 TBS of Simply Organic Curry Powder
1/4 cup of organic milk (or milk alternative)

Brown the chicken in a large pan or wok. Remove and set aside. Sauté vegetables for 5 minutes and then add Fage yogurt, milk and curry powder. Chop and add chicken back in and cook down until the vegetables are softened but not too soggy. Remove and serve over quinoa.


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