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This recipe provides: soy isoflavones, sulphoraphane, curcumin, vitamin C, lycopene, beta-carotene, potassium, and flavonoids! Ingredients: 1 tablespoon olive oil One medium onion, diced One red pepper, diced 2 cups broccoli florets 1/2 pound boneless, skinless chicken breast, diced 3 tablespoons mild curry paste 1/4 teaspoon turmeric 1 cup canned diced tomatoes 1 cup soymilk 12 ounces extra firm lite tofu, pressed well and cubed Directions: Heat canola oil in nonstick saucepan. Saute onion for five minutes. Add red pepper and broccoli and saute five minutes longer. Add chicken and saute five more minutes, until chicken is golden. Stir in curry paste, tomatoes and soymilk until well combined. Add tofu gently. Simmer uncovered for 25 minutes. Serve over brown rice or barley. Recipe makes six servings. Nutritional information per serving: Calories: 310 Fat: 12g (45-percent) Cholesterol: 43mg Fiber: 5g |