Coconut Chicken Curry Bowls
Serves 10
Directions
- 1Cut off any unwanted fat from the chicken breast.
- 2Season the chicken breasts with chicken seasoning, salt, and pepper.
- 3Mix the seasonings into the chicken.
- 4Place the seasoned chicken on a skillet and let it cook with a lid on.
- 5Add 600g of raw rice and 4.5 cups of water to a rice cooker and cook.
- 6Flip the chicken to cook the other side, then cover with the lid again.
- 7Add 400g of diced peppers and 200g of white onions to a pan.
- 8Season the vegetables with chicken seasoning.
- 9Mix the vegetables and let them cook with a lid on.
- 10Boil 400g of broccoli.
- 11Prepare the coconut sauce by combining 350g of plain Greek yogurt, 200ml of light coconut milk, 15g of tomato paste, 30g of lime juice, 4g of ginger, 5g of garlic powder, 20g of organic honey, 2g of salt, and 2g of pepper in a bowl.
- 12Mix the coconut sauce ingredients thoroughly.
- 13Once the chicken is done, shred it using a chicken shredder.
- 14Add the cooked peppers and onions to the shredded chicken.
- 15Add the boiled broccoli to the chicken and vegetables mixture.
- 16Pour the prepared coconut sauce over the mixture.
- 17Mix all ingredients together and let it simmer until the rice is done.
- 18Add the cooked rice to the mixture and mix thoroughly.
- 19Portion the completed meal into 10 meal prep containers.
Ingredients
- 4 lbs chicken breast
- chicken seasoning
- salt
- pepper
- 600 g raw rice
- 4.5 cups water
- 400 g peppers
- 200 g white onions
- 400 g broccoli
- 350 g plain Greek yogurt
- 200 ml light coconut milk
- 15 g tomato paste
- 30 g lime juice
- 4 g ginger
- 5 g garlic powder
- 20 g organic honey
- 2 g salt
- 2 g pepper
Equipment
cutting boardknifeskilletlidrice cookertongsspatulabowlscalechicken shreddermeal prep containers
Tips
- Reheat from fridge for 1:30 minutes.
- Reheat from freezer with 1 tbsp water and a napkin over top for 1:45 minutes, then mix and microwave for 30 more seconds.
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