I adapted a slimming world recipe, adding more veg and substituting fromage frais for low fat natural yoghurt.
2 chicken breasts
200ml chicken stock
4 tbsp low fat natural yoghurt
Chop the vegetables and dice the chicken.
Using fry lite stir fry the onions and chicken with a small amount of garlic for a couple of minutes until the chicken has coloured.
Add the rest of the vegetables and stock and cook until the chicken is done and the veg is tender.
Add the herbs, I roughly chopped the coriander and used dried mint because I didn't have fresh available.
Take the pan off the heat and then add the yoghurt. Taking the pan off the heat will stop the yoghurt curdling. I served mine with rice.