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

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