Adapted from Gina's Weight Watchers KitchenGarlic Chicken in Coconut Milk, Tomatoes and Cilantro
Makes 4 Servings
1 pound chicken, defrosted
1 tsp extra virgin olive oil
1 red bell pepper, finely diced
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro, diced
3 tsp minced garlic, jarred
1 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk
2 tsp lime juice
In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 3 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute. Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce. Add chicken, put lid back on, and cook 10 minutes. Shred chicken into medium-size chunks. Add lime juice. To serve, divide equally among 4 bowls and top with scallions and cilantro. Serve over rice. (I used basmati rice – 1 1/3 cup rice; 2 2/3 cups water).
Nutritional Information: 432 calories, 8 fat grams, 56 carbs and 31 protein grams.
Review: It was REALLY good you guys! Very soupy and “restaurant-like” per Austin! It tasted like a panang curry sauce, we added extra red pepper flakes and a little salt before eating! Definitely a keeper, although I feel like it could have done without the green onion? (just to simplify it?) and I felt like I could easily add more chicken and make this SIX servings as it was pretty soupy. Austin LOVES his soupy - i'm on the fence - but that's definitely an idea to make it less caloric.