Friday, July 15, 2016

Clean Chicken Curry with tons of veggies

I LOVE curry dishes but it's a bit tricky to find one that is both delicious and light...until now! Plus, you just through stuff in the crockpot and it's soooo easy.

E.H. Fitness Curry Chicken with Tons o' Veggies

20 minutes prep, 3.5-4 hours cooking
Serves 6

What you need:

  • 2 lbs boneless, skinless chicken breast
  • 1 onion chopped
  • 1 tsp turmeric
  • 2-4 tbsp favorite curry powder or paste (use more if you love heavy curry taste, less if you like it lighter)
  • 3 garlic cloves minced
  • 1 tbsp minced ginger
  • salt and pepper to preference 
  • 1 cup sugar snap peas
  • 1 cup chopped carrots
  • 2 cups chopped broccoli
  • 3 cups fresh spinach
  • 2 cups chopped cauliflower
  • 2 cups peeled and cubed butternut squash
  • 1 can (8oz) light coconut milk
What to do: 
  1. Put chicken, onion, turmeric, curry, garlic, ginger, salt and pepper in the crockpot on high.
  2. 2 hours later, throw all the veggies and the coconut milk into the crockpot and continue cooking for 1.5-2 hours or until chicken pulls apart (note: you can totally put everything in at the beginning, but I find that the veggies become super up to you!)
  3. Serve over rice or cauliflower rice or eat on it's own! 
Nutrition facts (just the curry part...not what you put under it :) )
          266 calories, 7 grams fat, 37 gram protein, 16 carbs, 6 grams fiber, 4.5 grams sugar (naturally occurring)

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