2 teaspoons olive oil
1/4 cup chopped onion
*1/2 tablespoon curry powder
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/4 teaspoon kosher salt
freshly ground black pepper
2 tablespoons 0% Greek yogurt
1/4 teaspoon ground cinnamon
3/4 cup dried cranberries
1 large sweet apple, peeled and finely chopped (1 1/2 cups)
1/4 cup slivered almonds
2 tablespoons chopped fresh cilantro
1/4 cup sliced scallions

*Read the label to be sure this product is gluten-free.

In a large, heavy nonstick skillet, heat the olive oil over medium heat. Add the onion and curry powder and cook, stirring, until golden, 3 to 4 minutes. Increase the heat to medium-high, add the chicken, salt, and a pinch of black pepper, and cook, stirring frequently, until just cooked through, about 5 minutes. Transfer the chicken to a large bowl and let cool.

When cool, add the yogurt, cinnamon, cranberries, apple, almonds, cilantro, and scallions. Toss together to coat.


  • Calories 233
  • Fat 7 g
  • Saturated Fat 1 g
  • Cholesterol 58 mg
  • Carbohydrates 22 g
  • Fiber 2.5 g
  • Protein 21 g
  • Sugars 16 g
  • Sodium 168 mg

Serves 5 (makes about 5 cups)

Recipe courtesy of The Skinnytaste Cookbook by Gina Homolka with Heather K. Jones, R.D.