Curried Chicken With Cabbage, Apples and Almonds
6 teaspoons olive oil
½ cup chopped red onion
¼ cup slivered almonds
2 cloves garlic, minced
1 pound skinless, boneless chicken breasts, cut into 2-inch pieces
2 teaspoons curry powder
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups reduced-sodium chicken broth
2 cups green cabbage, cut into 2-inch pieces
2 Yellow Delicious apples, cored and diced
¼ cup chopped fresh cilantro
1 cup quinoa, cooked according to package directions
Heat olive oil in large nonstick skillet over medium heat. Add onion, almonds and garlic and sauté 2 minutes, until nuts are golden. Add chicken and sauté 3 minutes, until golden brown on all sides.
Add curry, coriander, salt and pepper. Stir to coat. Add broth; bring to a boil. Add cabbage; reduce heat to medium-low and simmer 10 minutes, until chicken is cooked through and liquid is reduced. Add apples and simmer 1 minute to heat through.
Remove from heat and stir in cilantro. Serve over quinoa.
Makes 4 serving.
Nutrition Score per serving (1 ½ cups chicken mixture and ½ cup quinoa):
Calories: 409
Fat: 27% (12g; 2g saturated)
Carbohydrate: 40% (41g)
Protein: 33% (34g)
Fiber: 7g
Calcium: 72mg
Iron: 2mg
Sodium: 540mg
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