Tucked into an oven-steamed package, chicken, peppers and peas bake quickly, deliciously, and without fuss.
Oven-Steamed Curried Chicken, Peppers and Peas
- 2 skinless and boneless chicken cutlets
- 12 thin slices red onion, halved
- ½ red bell pepper, diced
- 1 cup peas, fresh or frozen
- 4 tsp olive oil
- 1 tsp curry powder
- Salt and pepper, to taste
Preheat the oven to 400ºF. Cut four 12-inch-long pieces of nonstick aluminum foil or parchment paper.
Cut the chicken into long strips, then cut the strips in half. Mix all the ingredients together and spoon equal amounts onto the center of each piece of foil or paper. Draw up the sides and seal the packets well—leaving room around the ingredients so they can steam. Put packets on a baking sheet.
Bake 17 to 20 minutes, or until the chicken is cooked. (Open a packet to test.) Spoon into soup plates and serve immediately.
Serves 4. Per serving: 240 calories, 15g carbs, 29g protein, 6g fat, 65mg cholesterol.
About the Author
For more food tips and recipes from Dorie Greenspan, visit doriegreenspan.com.