Ingredients

1 pound chicken breasts, boneless, skinless
2 tsp. virgin olive oil
2 shallots, thinly sliced
1/4 C. green bell pepper, diced
1 Tbsp. curry powder
juice of 2 limes
1/4 C. plain low fat yogurt
parsley sprigs
1 Tbsp. almonds, slivered

Cooking Instructions

Cut chicken diagonally into thin slices. In a large nonstick skillet, heat oil and sauté shallots until softened. Add bell pepper and cook until tender; stir in curry powder. Add chicken and stir fry until no longer pink. Add lime juice. Just before serving, stir yogurt into skillet. Garnish with parsley and almonds.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)