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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
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Original recipe serves 4

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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 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

  • You will also need: grill, whisk

    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.

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