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Coconut Curried Chicken & Vegetables

CoconutCurriedChickenandVegetables

Coconut curried chicken is ready in just 25 minutes for a quick and easy weeknight meal.

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
 1 lb boneless, skinless chicken breasts
 2 tsp canola oil
 1 Tbsp curry powder
 1 tsp brown mustard seed
 2 cloves garlic, minced
 2 cups bite-sized cauliflowerettes
 1 medium zucchini, sliced
 ½ red pepper, cut into 1/2 inch pieces
 ½ cup light coconut milk
 3 Tbsp prepared yellow mustard
 2 Tbsp natural peanut butter (no salt or sugar added)
 2 tsp soy sauce, sodium-reduced
Instructions
1

Cut chicken into 3/4 inch pieces.

2

Sauté chicken in canola oil over medium-high heat until chicken turns white, about 2 minutes. Add curry powder, mustard seed and garlic. Cook 30 seconds. Add cauliflower, zucchini and red pepper. Sauté 2-3 minutes. Add coconut milk, mustard, peanut butter and soy sauce. Stir until well combined.

3

Cover and cook over medium-medium low heat, until vegetables are cooked, about 10 minutes.

Nutrition Facts

Serving Size 1 1/3 cups

Servings 4

Amount Per Serving
Calories 333
% Daily Value *
Total Fat 14g22%
Saturated Fat 4g20%
Cholesterol 106mg36%
Sodium 329mg14%
Total Carbohydrate 4g2%
Dietary Fiber 4g16%
Sugars 4g
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Ingredients
 1 lb boneless, skinless chicken breasts
 2 tsp canola oil
 1 Tbsp curry powder
 1 tsp brown mustard seed
 2 cloves garlic, minced
 2 cups bite-sized cauliflowerettes
 1 medium zucchini, sliced
 ½ red pepper, cut into 1/2 inch pieces
 ½ cup light coconut milk
 3 Tbsp prepared yellow mustard
 2 Tbsp natural peanut butter (no salt or sugar added)
 2 tsp soy sauce, sodium-reduced

Directions

Instructions
1

Cut chicken into 3/4 inch pieces.

2

Sauté chicken in canola oil over medium-high heat until chicken turns white, about 2 minutes. Add curry powder, mustard seed and garlic. Cook 30 seconds. Add cauliflower, zucchini and red pepper. Sauté 2-3 minutes. Add coconut milk, mustard, peanut butter and soy sauce. Stir until well combined.

3

Cover and cook over medium-medium low heat, until vegetables are cooked, about 10 minutes.

Notes

Coconut Curried Chicken & Vegetables
IngredientsDirections

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