Curry Chicken
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
chicken breast halves, boneless, skinless
|
|
2 | cups |
sweet red bell peppers
chopped or sliced |
* |
2 | cups |
sweet red bell peppers
chopped or sliced |
|
2 | x |
scallions, spring or green onions
sliced |
* |
2 | teaspoons |
curry powder
to taste |
|
¼ | teaspoon |
turmeric
|
|
4 | x |
apples, red delicious
cored, sliced |
* |
1 | cup |
water
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
chicken breast halves, boneless, skinless
|
|
473 | ml |
sweet red bell peppers
chopped or sliced |
* |
473 | ml |
sweet red bell peppers
chopped or sliced |
|
2 | x |
scallions, spring or green onions
sliced |
* |
1E+1 | ml |
curry powder
to taste |
|
1.3 | ml |
turmeric
|
|
4 | x |
apples, red delicious
cored, sliced |
* |
237 | ml |
water
|
Directions
Place in covered baking dish all of the ingredients.
Cover tightly and cook in preheated oven at 350℉ (180℃) for 35 to 45 minutes.