3large boneless skinless chicken breast halvescut into small strips
4cupschopped cauliflower florets
1cupchopped onion
2tablespoonsred curry paste
1cuplow sodium chicken brothor use homemade
4tablespoonstomato paste
1tablespoonraw honey
4large clovesgarlicminced
1tablespoonminced ginger
214-oz. cansunsweetened coconut milk
sea salt and freshly ground black pepperto taste
2tablespoonslemon juice
1/4cupchopped basil
Instructions
In a large skillet with a tight-fitting lid, heat the olive oil over medium heat until hot. Add chicken strips, cauliflower and onion; cook and stir for 10 to 15 minutes or until chicken juices run clear. Remove from skillet and set aside.
To the same skillet, whisk in next 8 ingredients (curry paste through salt and pepper). Bring mixture to a boil then reduce heat to low and simmer for 5 minutes. Return chicken and vegetables to the skillet; cover and simmer for 5 minutes or until heated through.
Stir in lemon juice and basil; serve.
Notes
SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette.NUTRITION: Per Serving: 332 Calories; 13g Fat; 36g Protein; 20g Carbohydrate; 5g Dietary Fiber; 75mg Cholesterol; 597mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. Points: 8