Thai (Coconut) Curry Chicken

I LOVE CURRY! And Thai food! Unfortunately, the coconut milk and the fish sauce can leave this amazing dish a little on the unhealthy side! I decided to try a shot at this favourite dish making it lower in sodium, lower in fat, high in fiber, and still DELICIOUS!

Thai (Coconut) Curry Chicken

Ingredients

1 pound Chicken Breast, cubed

2.5 Cups Coconut Dream milk 

3 Tsp Curry powder

1 tsp Turmeric

1 tsp Himalayan Salt

1 tsp pepper

2 cloves garlic minced

2 peppers (yellow and red), sliced

1.5 cup Zucchini, sliced

2 cup Spinach

1 Tbsp Coconut oil

Directions

1.Heat coconut oil in large pan. Add garlic and stir for 2 minutes. Add chicken and brown.  While chicken is cooking add curry powder, salt, turmeric, and pepper to coconut milk and whisk together.

2. When chicken is cooked, pour curry mixture into chicken and simmer for 5 minutes.

3. Add all chopped veggies and cover for 5 minutes or until veggies and tender crisp.

4. Remove from heat and let sit for 5 minutes.

5. Divide into 4 servings Serve mixture over brown rice or cauliflower rice

ENJOY!

*21 Day Fixers*

1 Yellow, 1 red, 1 green, 1 tsp

*Body Beasts*

3 Vegetables, 1 fat, 4 protein

Lemony Chicken Rice Casserole

Lemony Chicken Rice Casserole

This healthy recipe is really easy and is made with ingredients you probably already have on hand!  Plus, its ready in only 30 minutes. 

Ingredients

1 lb chicken breast or thigh - cut into 1 inch pieces

1.5 cup chicken broth (I always use Better Than Bouillon)

1/4 cup lemon juice

2 tsp. honey

2.5 tbsp plain greek yogurt

1 cup cooked brown rice

2 cups green beans - cut into 1 inch pieces

1/2 tsp both Himalayan salt and pepper

Directions

1. Bring chicken broth and lemon juice to a boil in a large pot, add chicken pieces, reduce to medium heat, cover and simmer for 10 minutes (until chicken is thoroughly cooked)

2. Remove chicken from pot and set aside; turn broth to high heat and let cook for 5 minutes

3. Stir in salt and pepper, whisk in greek yogurt and honey.

4. Add 1 cup of cooked brown rice 2 tbsp of water

5. Add green beans and let cook down for 5 minutes.

6. Stir chicken back into pot and serve!

**21 day fixers**

Each serving - fill up 1 green container with casserole

1 red container

1 yellow container

1/2 green container

TIP- if you don't have cooked rice already made, use one cup of brown rice and 2 cups of water and boil together until liquid is gone.  Start the rice before starting the casserole and everything will be ready around the same time!

Parmesan Greek Yogurt Crusted Chicken

This chicken recipe is SUPER easy to make, and a big family favourite in our house!  Toddler, hubby and 21 day fix approved.  The topping is delicious and keep the chicken really moist.  This chicken goes really well with oven roasted baby potatoes and green beans.  The leftovers are great too.

INGREDIENTS

4 boneless skinless chicken breasts
1 cup plain Greek yogurt
1/2 cup Freshly grated parmesan cheese
1/2 tsp Himalayan Salt
1 tsp Garlic powder (i use minced garlic)
1/2 ground pepper
1/4 tsp cayenne pepper

Directions

1. Preheat oven to 375 degrees. Spray baking dish with non-stick cooking spray. 
2. Combine yogurt, Parmesan cheese, and seasonings. 
3. Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.

**21 DAY FIXERS**

One chicken breast:

1.5 red (chicken and yogurt)

1/3 blue container (cheese)