A low carb recipe for chicken.
Ingredients:
2 tsp corn oil
1 medium onion, minced
2 garlic cloves, minced
1 ½ lb chicken breasts, boned, skinned, halved and cut into 2-inch pieces
1 Tbsp curry powder
1 cup diagonally sliced carrots
1 cup cauliflower florets
1 ½ cups evaporated skim milk
½ cup canned chickpeas, drained
¼ cup raisins
½ cup frozen peas, thawed and drained
1 Tbsp cornstarch or arrowroot powder
2 Tbsp water
Instructions:
1. In a large pot heat the oil over medium-high
2. Place the onion, garlic and chicken in the pot and cook for about 5 minutes, or until the chicken is cooked
3. Pour in the curry powder and cook for another 3 minutes
4. On a steamer over boiling water steam the carrots and cauliflower for 5-6 minutes. Once done, add to the chicken
5. Pour into the chicken the evaporated skim milk and cook over medium-heat for 5 minutes
6. Mix in the chickpeas, raisins and peas to the chicken
7. In a bowl combine the cornstarch or arrowroot powder with water and mix together. Then pour over the chicken mixture
8. Cook for about 3-5 minutes or until the sauce thickens
Nutritional Information:
Exchanges
4 Very Lean Meat
1 ½ Starch
1 Vegetable
Calories 280
Calories from Fat 48
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 71 mg
Sodium 185 mg
Carbohydrate 25 g
Dietary Fiber 3 g
Sugars 14 g
Protein 33 g
