Apple Chicken Curry

This one is a fast fix that will have you eating smarter!!
(serves 4)

4 boneless skinless chicken thighs (about 1 lb.)
3/4 t. kosher* salt, divided
1/4 t. freshly* ground pepper
1 T. EVOO
1 sweet red pepper, julienned
1 small sweet* onion, halved and thinly sliced
3 t. curry powder
2 cloves garlic, minced
2 med. Granny Smith applies, cut into 3/4" pieces
1 cup frozen petite peas (I LOVE the ones from Trader Joe's*!)
1 cup light coconut milk
2 cups cooked brown rice

Sprinkle chicken with 1/2 t. salt and pepper. In a skillet, heat oil over med.-high heat. Brown chicken on both sides; remove from pan. Add red pepper and onion to skillet; cook and stir 5 mins. Stir in curry powder and garlic; cook 1 min. more. Stir in apples, peas, coconut milk and remaining salt. Return chicken to pan; boil. Reduce heat; simmer, covered, 8-10 mins. or til internal temp. of chicken reaches 165. Serve over rice.

"Faith will rise in your heart and give you strength for the future."

I will worship the King today, and every day!!

Love,

MM