Whole30 Coconut Curry Meal Prep Recipe By Tasty
WHOLE30® COCONUT CHICKEN CURRY
This Whole30® meal is packed with flavor and nutrient-rich ingredients and will surely curb your hunger!
Provided by SheLovesPaleo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h44m
Yield 8
Number Of Ingredients 18
Steps:
- Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the center, about 7 minutes. Move chicken to a bowl.
- Combine onions, red bell pepper, jalapeno pepper, garlic, and ginger in the skillet. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain, and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.
- Pour coconut milk, tomatoes, and water into the vegetable mixture; stir to combine. Cook, covered, until flavors meld, about 30 minutes. Add kale, curry powder, salt, black pepper, and cilantro. Cook until sweet potatoes and carrots are soft, about 30 minutes more.
Nutrition Facts : Calories 478.9 calories, Carbohydrate 39 g, Cholesterol 43.9 mg, Fat 28.7 g, Fiber 8 g, Protein 22.8 g, SaturatedFat 23.6 g, Sodium 875.1 mg, Sugar 9.8 g
WHOLE30 COCONUT CURRY MEAL PREP RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breasts, salt, pepper, chicken broth, yellow onion, garlic, green curry paste, coconut milk, ground turmeric, chili powder, ground coriander, ground ginger, salt, pepper, butternut squash, red bell pepper, broccoli floret, cauliflower florets, riced cauliflower, fresh cilantro
Provided by Mercedes Sandoval
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large pot, add olive oil and set over medium heat.
- Once the oil begins to shimmer, add cubed chicken breast and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned and the center is no longer pink. Remove chicken and set aside.
- Add the chicken broth, onion, and garlic to the pot and cook, stirring occasionally, until onions become translucent.
- Add the green curry paste and stir until evenly distributed.
- Add in the coconut milk, turmeric, chili powder, coriander, ginger, salt and pepper and stir until thoroughly combined.
- Add in the cooked chicken, butternut squash, red bell pepper, broccoli and cauliflower and stir, bringing to a boil.
- Reduce heat, cover with a lid, and simmer for 10-15 minutes, or until vegetables are tender.
- Remove from heat and allow to cool.
- In 4 glass containers, add in 1 cup of riced cauliflower each. Distribute curry evenly between each container.
- Store in the refrigerator for up to 4 days.
- When ready to enjoy, microwave, and garnish with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 56 grams, Fat 34 grams, Fiber 13 grams, Protein 35 grams, Sugar 14 grams
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