Banana Chicken
1. preheat the oven to 425* Spray a roasting pan with nonstick spray.
2. Puree the bananas, 1/4 cup of the water, the yogurt, curry powder, oil, salt, and pepper in a food processor or blender
3. Place the chicken in the roasting pan. Pour the curry mixture over the chicken. Roast until an instant-read thermometer inserted in a breast register 170*. About 30-35 minutes.
4. Transfer the chicken to a platter; cover loosely with foil and keep warm. Place the roasting pan directly on top of two burners over medium heat. Whisk in the remaining 1/2 cup water. Simmer, whisking up the browned bits from the bottom of the pan, until heated through. It says to strain the sauce through a sieve, but I didn't. Serve with the chicken.
6 points for 1 piece of chicken and 3 tablespoons sauce.
Add 1/2 cup of rice for 2 points.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 | ||
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Calories: 89 | ||
Calories from Fat: 26 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 16.1mg | 1 % | |
Potassium 276.1mg | 7 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 13.8g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 89
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