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 Saute 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.
 
 
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