• 2servings
  • 30minutes
  • 266calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, E, P
MineralsSilicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) boneless , skinless chicken breast

  2. 1/3 cup(s) nonfat plain yogurt

  3. 1 tablespoon(s) prepared mango chutney

  4. 1 teaspoon(s) hot Madras curry powder

  5. 2 tablespoon(s) chopped fresh cilantro

  6. 2 cup(s) finely chopped broccoli

  7. 1/4 cup(s) finely chopped red onion

  8. 1/4 cup(s) chopped cashews

Instructions Jump to Ingredients ↑

  1. Place chicken in a small skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board, cut into 1/2-inch cubes and cool to room temperature.

  2. Meanwhile, whisk yogurt, chutney, curry and cilantro in a medium bowl until thoroughly combined. Add broccoli, onion, cashews and the cooked chicken; toss to coat.


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