Chicken Coconut Colombo

WHAT YOU WILL NEED:

1 pound boneless, skinless chicken thighs, cut into strips
1/2 cup chopped Onion
2 tablespoons vegetable oil
1 can (14 oz.) lite coconut milk
1 pound butternut or acorn squash, peeled and cut into 1-inch
cubes (2-1/2 cups)
1 tablespoon curry powder
1/8 teaspoon ground cloves
1 small green or red bell pepper, cut into short strips
2 medium, firm DOLE Bananas, sliced
2 tablespoons lime juice
Hot cooked rice

HERE'S HOW:

1. Cook and stir chicken and onion in hot oil in large skillet over medium-high heat until chicken is browned. Stir in coconut milk, squash, curry and cloves. Bring to a boil. Reduce heat; cover and cook 10 to 15 minutes or until squash is tender.
2. Stir in bell pepper; cook 2 minutes or until pepper is tender-crisp. Stir in bananas and lime juice. Serve over rice.

Rich in Potassium, Vitamin A, Vitamin C, and low Sodium.