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!

Broccoli & Cheddar Stuffed Chicken

 

Who doesn't love stuffed chicken breast??  These Cheddar Broccoli Stuffed Chicken Breasts were a huge hit for the whole family, even the picky 2 year old!  I remember when I was little LOVING those frozen stuff chicken breasts but I'm positive they aren't good for you! Here is a quick, healthy solution for you!  They also make wicked leftovers!

Broccoli Cheddar Stuffed Chicken Breasts

 

Ingredients:

4 Chicken Breasts (mine were quite small)

1 1/3 cup shredded cheddar (I threw in some mozzerella I had also)

2 cup frozen broccoli (or steamed fresh)

1/4 tsp both Himalayan Salt & pepper
1/2 tsp each minced garlic, onion powder, and cayenne

3/4 cup cottage cheese



Directions:

Preheat oven to 350 F.  Chop your steamed or thawed broccoli into small pieces and set aside.
Take your chicken breast, place on wax paper and place saran wrap over the chicken.  Flatten with mallet until about 1/2 inch or thinner.
In a bowl, mix together shredded cheese, cottage cheese, spices and broccoli.  Section the mixture into 4 equal part and make each section into a loose ball with your hands.  Place the ball in the center of the chicken breast and roll the chicken breast around the mixture, tucking in the ends so all of your cheesy goodness doesn't escape!  Place the opening side of the chicken down to keep it secured while cooking.
Place all 4 stuffed chicken breasts onto a cooking sprayed, tin foiled baking sheet.  I sprinkled the top of mine with Seasoned Herb Medley or Mrs. Dash but any non salt seasoning would be great!
Place the chicken breasts into the oven for 25-30 minutes.

**21 Day Fixers** 
Each chicken breast is 1 1/2 red container, one blue container, and 1/2 a green container.

 

 

Coconut Curry Chicken Soup

I was feeling a little under the weather today with a bit of a cold coming on.  It was also raining and a PERFECT day for a spicy soup.  My favorite soup is Coconut Chicken Curry soup but its always packed full of calories, sugar and chemical additives.  I decided to give it a go! I will definitely be making this again!  Now only if my husband loved curry as much as I do!

Coconut Chicken Curry Soup                        

1 tablespoon coconut oil                               

1/4 cup thinly sliced shallots                               

2.5 teaspoons red curry paste                               

3 teaspoons curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

2 garlic cloves, minced

6 cups low-sodium chicken broth

3 cups fresh spinach leaves                               
1/2 pound snow peas, trimmed and cut in half crosswise       
1 (13.5-ounce) can light coconut milk                               

2 1/2 cups shredded cooked chicken breast (about 1 pound)   

1/2 C. chopped green onions

1 Tbsp Powder Stevia (truvia)
2 Tbsp Fish Sauce
1/4 tsp red pepper flakes
1/2 tsp himilayan salt
1/2 cup chopped fresh cilantro (optional)             

Directions:

Heat coconut oil in pan over medium-high heat.
Add shallots and the next 5 ingredients (through garlic) to pot; sauté 1 minute, stirring constantly. Add chicken broth to pot, and bring to a boil.

Add coconut milk to pan; reduce heat, and simmer 5 minutes.

Add chicken, onions, stevia, and fish sauce to pot; cook for 2 minutes.

Stir in cilantro and chiles. Serve with lime wedges.

1 cup serving:

150 calories
3.5g fat

15g protein

15g carb

 *21 Day Fix------fill you green container with soup and count as 1 red and 1 yellow container**