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Indonesian Chicken Breasts  

Chicken in a curry, orange and peanut butter marinade.

Cal: 149 Fat: 10g Carbs: 11g Protein: 5g Fiber: 3g
More Nutrition...

Original recipe serves 4

Ingredients (serves 4)

½ 2x 3x Reset

  • 2 teaspoons curry powder
  • 1/2 cup orange juice
  • 4 chicken ; breast halves
  • 1 red bell pepper ; cut in half
  • 1/4 cup peanut butter
  • 1/4 cup coconut ; shredded
  • 1/4 cup currants
  • In My Kitchen


  • You will also need: grill Buy on Amazon, whisk Buy on Amazon

    Directions

    Combine orange juice, peanut butter, and curry powder in medium nonmetal bowl, using wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate , turning once, at least 1 hour but no longer than 24 hours. Remove chicken from marinade and discard marinade. Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until is no longer pink in center. To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice if desired. Serves 4.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    7.4
    --
    3.6
    11.3
    15.4
    0
    9.5
    1.5


    Calories: 148.6
    Total Sugars: 6g
    Carb.: 10.9g
    Fiber: 2.8g
    Total Fats: 10g
    Cholesterol: 0mg
    Protein: 4.8g
    Sodium: 35.8mg

    *Data provided by USDA

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