October 31, 2024
Thai Red Curry Chicken & Broccoli
Thai Red Curry Chicken & Broccoli
3 servings | 35 minutes
Ingredients
- 1 lb Chicken Thighs (boneless, skinless)
- 1 tbsp Thai Red Curry Paste
- 1/4 cup Water
- 6 cups Broccoli (florets)
- 1 tbsp Cilantro (chopped)
Directions
- Preheat the oven to 375ºF (190ºC). Line a baking dish with parchment paper.
- Place the chicken thighs in the baking dish. Mix the red curry paste and water together and pour over the chicken to coat it well. Place in the oven and cook for 25 minutes or until the chicken is cooked through.
- Meanwhile, steam the broccoli for three to five minutes or until it is bright green and tender-crisp.
- Serve the chicken with the broccoli and garnish with cilantro. Enjoy!
Notes
- Refrigerate in an airtight container for up to three days.
- One serving is one chicken thigh and two cups of broccoli.
- Serve it as is or with rice or quinoa.
Nutrition Facts
Amount per serving
252 Calories
7g Fat
13g Carbs
5g Fiber
3g Sugar
35g Protein
142mg Cholesterol
Spinach, Bacon & Cheese Scramble 1 serving | 10 minutes Ingredients 2 eggs 2 slices Bacon, Cooked (chopped) Sea Salt & Black Pepper (to taste) 1/2 tsp Extra Virgin Olive Oil 3 cups Baby Spinach 1 1/2 ozs Cheddar Cheese (shredded) Method In a small bowl whisk the eggs and add the bacon. Season with salt and pepper. Heat a skillet over medium heat and drizzle the oil. Once hot, add the spinach and cook until just wilted, about one minute. Pour in the egg mixture and add the cheese and cook, stirring occasionally until the eggs are cooked to your liking. Remove from heat and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to two days. Dairy-Free: Omit the cheese or use a vegan cheese. No-Pork: Omit the bacon. Nutrition Facts Amount per 2 servings 442 calories 32gs protein 5gs carb 33gs fat
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Beef & Napa Cabbage Stir Fry 2 servings | 15 minutes Ingredients 12 ozs Extra Lean Ground Beef 1/4 tsp Sea Salt (divided) 1 cup Matchstick Carrots 1 cup Broccoli (chopped into small florets) 4 stalks Green Onion (chopped, plus more for garnish) 1 Garlic (clove, minced) 1 tbsp Ginger (fresh, grated) 4 cups Napa Cabbage (finely sliced) 2 tbsps Coconut Aminos 1 tbsp Apple Cider Vinegar Method Heat a large pan over medium heat. Once hot, add the beef and cook for four to six minutes or until cooked through. Break the meat apart as it cooks. Season with half the salt. Once cooked, set aside, leaving the fat in the pan. Add the carrots and the broccoli to the same pan and cook for three to four minutes or until just tender. Stir in the green onions, garlic, and ginger. Cook for one more minute. Add the cabbage, mix well and cook, covered, for two to three minutes or until wilted. Stir in the cooked beef, coconut aminos, apple cider vinegar, and the remaining salt. Cook until warmed through. Serve topped with more green onions (optional) and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months. Serving Size: One serving is approximately 2 1/2 cups. More Flavor: Use ground chicken, turkey, pork, or lamb instead of beef. Additional Toppings: Cilantro or Thai basil. Nutrition Facts Amount per 2 servings 723 calories 80gs protein 48gs carb 24gs fat