Curry Greek Yogurt Chicken

Nov 21, 2019

Ingredients:

  • 6 chicken breast tenderloins, diced
  • 3 scallions, diced
  • 3 stalks celery, diced
  • 2 medium carrots, peeled and sliced into rounds
  • 1 bundle thin asparagus spears, trimmed and chopped
  • 1/2 cup non-fat Greek Yogurt
  • 2 tsp. yellow curry powder
  • 1 tsp. garlic powder
  • 1 tsp. Jamaican jerk seasoning
  • Green Giant Cauliflower Rice Medley
  • salt and pepper to taste

Directions:

Heat a large skillet to high heat and coat with olive oil cooking spray. Add chicken and seasonings, stirring until combined. Cook chicken 2-3 minutes, then add carrots and celery, cooking an additional 4 minutes. Stir frequently until chicken is fully cooked, being careful not to over-cook. Stir in scallions and asparagus and turn off heat. Stir in Greek yogurt and1 tablespoon water, scraping the bottom of the pan. Stir until all ingredients are coated with the sauce. Cover and allow the veggies to steam for 2-3 minutes before serving over cauliflower rice medley. Serves 4.

Nutritional Info Per Serving:
Calories: 239 Protein: 45g Carbs: 14g

Healthy Lifestyle

80% Nutrition, 20% Exercise

Remember, you can’t out-exercise a bad diet. A healthy lifestyle, especially for weight loss, is 80% nutrition, and only 20% exercise.

Let Betsy’s Nutritional Consulting help you begin on a journey to a healthier you. You will feel better inside and out!

Have questions? Ready to get started creating a healthier you? Ready to learn healthy eating that will last a lifetime?

Healthy Living

Recent Recipes

Summer Peach Salad with Chicken

Summer Peach Salad with Chicken

Ingredients 1 lb grilled or baked chicken10 oz greens of choice (lettuce, kale, spinach, spring mix)3 small peaches, sliced2 ears corn, husked and kernels removed from cob1/8 cup sliced almonds,...

read more
Air Fryer Mediterranean Chickpea Bowl

Air Fryer Mediterranean Chickpea Bowl

Ingredients 1 can chickpeas1 tbsp avocado oilSalt and pepper1 tsp garlic powder1 cucumber, diced½ onion (red or yellow), diced½ cup cherry tomatoes½ cup kale or spinach1/8 cup fresh basil,...

read more
Grilled Shrimp and Pesto Corn Salad

Grilled Shrimp and Pesto Corn Salad

Ingredients 4 medium ears corn, husked1 ½ cups cherry tomatoes halved1 lb uncooked jumbo shrimp, peeled and deveined2 tbsp pestoLow Fat Pesto (may freeze unused portion) 42 per 2 tbsp2 cups basil...

read more