Inspired by the Thai dish Massaman chicken, this recipe has half the sat fat of typical restaurant renditions. We traded the heavy cream sauce for a velvety avocado salad; serve with a side of brown rice for a fiber boost.
Heat a large skillet over high. Stir together curry powder, 3/4 teaspoon salt, and pepper in a small dish. Coat chicken with spice mixture. Add oil to hot skillet. Cook chicken until well-browned, 4 to 5 minutes. Flip chicken; reduce heat to medium-high. Add tomatoes, and cook until chicken is cooked through, 3 to 4 minutes.
Whisk together yogurt, lemon juice, honey, and remaining 1/4 teaspoon salt in a bowl. Toss arugula, avocado, and cashews with dressing. Divide chicken and salad among 4 plates.
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