Diva’s World!

 1 tablespoons curry powder
3 cloves of chopped garlic
1 small sliced onion   
Non stick spray
2 TBSP of olive oil
4 Chicken Breast
Small piece of Habanero pepper (HOT) or Poblano pepper(MILD)
2 tablespoons of minced chives
1 diced tomato
1/4 cup 2% milk
½ teaspoon of coconut extract  
1 cup water
Low sodium Salt and Pepper
2 cups of Broccoli florets
1 Sliced Red Pepper
Sprinkle with ground Cumin
Serving of Brown Rice (Boil in bag is convenient and quick)
 

Spray skillet with non cook cooking spray.
Heat the skillet over medium high heat.
After skillet is hot add in your onions and garlic and let it soften. (Careful to not let it burn! Burnt garlic tastes bitter)

In the meanwhile season chicken breast with low sodium salt and pepper and in separate bowl mix milk and coconut extract together for my version of “healthy coconut milk”.  
Remove onions and add 2 TBSP of olive oil.
Add the seasoned chicken breast allowing them to brown for 4-5 minutes on each side.
Add your chosen Habanero/Poblano pepper, chives, and diced tomato.
Stir periodically. Add the “healthy” coconut milk to skillet.
Lower heat a little, add broccoli,  and allow dish to simmer for 15-20 minutes. Continue to check and turn the chicken breast.
**If you want a “gravy” after 10 minutes add cup of hot water to dish.
While dish is simmering, prepare brown rice.
Once complete serve dish over brown rice, sprinkle with cumin and enjoy!