| 25 oz | Chicken Breast, skinless, raw | |
| 3 tbsp | Butter, unsalted | |
| 2 tbsp | Garam Masala Spice Mix | |
| 1 (ea. 4.20 oz) | Bell pepper, sweet, red | |
| 1¼ cups | Cream, fluid, light whipping, 30% fat | |
| ¼ cup | Cilantro, Coriander Leaves, raw | |
| 43.04 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:10.80 oz (calculated)Notes: about 1 cup of meat and 3/4 cup of sauce
- Cut the chicken breast lengthwise.
- In a large pan, melt the butter over medium high heat.
- Brown the chicken strips in the pan.
- Add the garam masala and stir until the spices cover the chicken nicely.
- Stir in the chopped bell pepper and the cream.
- Cover with a lid, reduce to medium low heat and let cook until the chicken is done, about 15 minutes.
- Season to taste and serve garnished with some chopped cilantro.
- You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
Meal Prep Tip
- Calorie count551 kcal
- % of calories by macros
Fat 65.0 % 358 kcal 39.5 g Net Carbs 3.4 % 19 kcal 4.8 g Dietary Fiber 0.5 % 3 kcal 1.5 g Protein 31.0 % 171 kcal 42 g - Approx. WW SmartPoints™16.0
- Cholesterol 244.6 mg
- Sodium 113.5 mg
- Fat 39.5 g
- Saturated Fat 22.6 g
- Trans Fat 0 g
- Carbohydrates 6.3 g
- Dietary Fiber 1.5 g
- Total Sugars 3.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 42.4 g
- Calcium 93.3 mg
- Iron 1.7 mg
- Magnesium 67 mg
- Potassium 781.5 mg
- Zinc 1.6 mg
- Vitamin A (Retinol Equivalents) 372 mcg
- Vitamin B12 0.6 mcg
- Vitamin C 39 mg
- Folate 34.4 mcg
- Folic Acid 0 mcg