1 chopped sweet onion, chopped
1-3 tablespoons curry powder (How spicy do you like it?)
2 tablespoons canola oil
3-4 skinless, boneless chicken breasts, cut into bite-sized chunks
1/2 cup apricot preserves (I've used sugar free and regular)
2 medium apples, cored and diced (I use Granny Smith, Galas or Fuji)
1 cup vanilla fat-free yogurt
An a large nonstick skillet cook onion and curry in oil until slight tender, 1-2 minutes. Push onion mixture to side of skillet. Cook chicken in skillet over medium heat for 3 to 5 minutes or until no longer pink. Stir together chicken and onion mixture. Stir preserves and apples, cook for 5 minutes. Stir yogurt chicken mixture. Cook and stir for 2 minutes more. May be served over rice or eaten on it's own. We usually use Jasmine rice for this dish.
6 Serving
| Adapted | Unadapted |
|---|---|
| Calories 208 | Calories 419 |
| Total Fat 6.1 | Total Fat 6.1 |
| Sat Fat 0.7 g | Sat Fat 1.5 g |
| Cholesterol 45 mg | Cholesterol 50 mg |
| Sodium 76 mg | Sodium 97 mg |
| Total Carbs 20 g | Total Carbs 67 g |
| Fiber 3.6 g | Fiber 3 g |
| Sugar 5.6 g | Sugars 40.8 g |
| Protein 20 g | Protien 20 g |
