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

1. Preheat the oven to 375ºF (190ºC). Line a baking dish with parchment paper.
2. 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.
3. Meanwhile, steam the broccoli for three to five minutes or until it is bright green and tender-crisp.
4. 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