One-Pan Coconut Curry Chicken with Veggie Rice

Name: One-Pan Coconut Curry Chicken with Veggie Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes: 5 meals
Ingredients: Kosher salt and fresh pepper; Avocado or coconut oil; 10 four-ounce chicken thighs, boneless and skinless; 1 teaspoon turmeric powder; 1 13.5 oz can of full-fat coconut milk; 2 teaspoons curry powder, like madras or moochi; 1 red bell pepper, sliced and halved; 5 cups total of cauliflower and broccoli rice; Juice of 1–2 limes; 1 cup snow peas, thinly sliced at an angle

Preparation info

Makes:
5
meals

Difficulty
Easy
Ready in
35 min

Appears in

Keto Meal Prep by FlavCity

By Bobby Parrish and Dessi Parrish

Published 2019

About

Only five fresh ingredients and two pans are needed for this recipe. Who said meal prepping had to be hard!? I love the flavor and creamy texture of this curry sauce. It’s great for spooning over the veggie rice or going directly in your pie hole.

Ingredients

10 four-ounce chicken thighs, boneless and skinless
2 teaspoons

Dinner
Main course
Gluten-free

Method

Make the chicken: Season both sides of the chicken with a generous pinch of curry powder and salt and let sit at room temperature for 20 minutes. Preheat a large cast-iron pan just below high heat with 2 teaspoons of oil for 2 minutes. Add half of the chicken to the pan and cook for 3 minutes or until the chicken is nicely browned; then flip and repeat. Remove the first batch of chicken