National Chicken Curry Day is here! Whip up this lighter Chicken Curry recipe today!
1 serving boneless, skinless Chicken Breast
1 serving Zucchini, thinly sliced
1 serving Skim Milk
1 serving Couscous
1 Cream of Chicken Supplement
1/2 serving Yellow Onion, thinly sliced
1/4 cup freshly minced Basil Leaves
2 tsp. Curry Powder
Dash of Cinnamon
Fresh Ground Pepper to taste
Rinse chicken and cut into 1-inch pieces. In a bowl, sprinkle the chicken with the curry and cinnamon, toss and set aside.
Heat a non-stick skillet over medium-high heat. Add the onion and zucchini and cook until softened, 3-5 minutes. Transfer to a plate.
Add the chicken and cook until browned on all sides, about 5 minutes total. Add the supplement, milk and pepper. Bring to a gentle simmer.
Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5-7 minutes. Scoop prepared couscous and place into a bowl. Top with the curry chicken and sprinkle with basil.