Thai style chicken

1-1/2 t. canola oil
1 medium onion, cut into 1/4-inch wedges
3/4 C. light coconut milk
1/2 t. red curry paste
1/8 t. black pepper
1 lb. chicken breast tenders
3 T. chopped fresh cilantro
1-1/2 t. fish sauce
1/4 t. salt
1 (7-oz.) bottle roasted red bell peppers, drained and coarsely chopped

Heat oil in large nonstick skillet over medium-high heat.  Add onion, cook 4 minutes or until onion is golden, stirring frequently.  Stir in coconut milk, curry paste, and black pepper.  Add chicken; bring to a simmer.  Cook 8 minutes or until chicken is done, stirring frequently.  Stir in cilantro and remaining ingredients; cook 1 minute.  

****Try doubling the sauce and significantly increasing the amount of red curry paste.  Has potentially to be rated higher.

4 servings: 195 calories, 5.7g fat, 27.3g protein, 6.7g carbs, .9g fiber, 601mg sodium