Reposting this chicken curry recipe from last year, because I made it again recently and I honestly forgot how PERFECT it is for meal prep Many of my patients are intimidated by starting meal prep, and I was too when I started!! I always like to say that meal prep is just cooking for a big family dinner, but packing it up in single serve portions! This recipe makes 8 servings so you can eat it all week long! It’s a great one-pot, super easy, protein and veggie filled meal
Servings: 8
Nutrition per serving: 263 cal, Protein 17g, Carbs 40g (6g fiber!), Fat 4.5g
Ingredients:
1 lb boneless, skinless chicken breast
1 can chick peas (drained and rinsed)
1 can diced tomatoes
1 head broccoli
1 lb butternut squash
1 yellow onion
(More vegetables of choice! This time I also threw in some frozen mixed vegetables)
30 oz coconut milk
½ chicken broth
4 cloves garlic (minced)
1 tablespoon curry powder
1 teaspoon Ginger (I used ginger paste)
1 teaspoon red pepper flakes
4 cups cooked jasmine rice
Directions:
1. Prepare vegetables by dicing onion, cubing butternut squash, and cutting broccoli off into florets. (Or just grab your frozen veggies!) Then cut chicken into cubes.
2. Add all ingredients - excluding rice - into Instant pot, stir, and cook on high pressure for 15 mins. (Crockpot users cook on high for 4 hours or low for 6-8 hours)
3. When ready to eat, prepare jasmine rice, pour curry mixture over ½ cup rice and enjoy!
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