Red Curry Chicken Bakes
on Sep 22, 2024
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Today, I’m sharing my Red Curry Chicken Bakes meal prep recipe with you! If you love the Thai flavors and/or the flavors in curry, you are going to love having these on hand to eat throughout the week! They are so good and have 36 grams of protein! They will keep you happy and satisfied until your next meal. Try these out and let me know what you think!
NUTRITIONAL INFORMATION / MACROS
Makes: 5 bowls
Serving size: 1 bowl
Calories: 299
Macros: 36p / 21.3c / 6.2f
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up: Stay Fit Mom Red Curry Chicken Bakes to add this meal to your food diary.
Ingredients
- Boneless, skinless chicken breast
- Salt
- Pepper
- Garlic powder
- Basmati rice
- Lite coconut milk
- Chicken broth
- Ginger paste
- Thai red curry paste
- Red bell pepper
- Orange bell pepper
- Zucchini
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SUPPLIES USED
- 4 Cup Glass Bowls – My favorite meal prep dishes. They are oven save and the perfect size for all of your meal prep needs!
- Half Sheet Pan – This sized pan is perfect so that your meal prep bowls don’t slide around!
Rice Tips
Soak and strain your rice well before adding to your bowls. This will help eliminate not only the dirt, but also the starch.
If you like a little more rice in your bowls you can easily increase the amount, just keep a 2:1 ratio of liquid to rice. So if you increase to 3 tablespoons of rice, use 6 tablespoons of coconut milk and/or broth.
STORING INSTRUCTIONS
These Red Curry Chicken Bakes are perfect to store and eat throughout the week. Just let them cool, cover with a lid, and store in the fridge for up to 5 days.
REHEATING INSTRUCTIONS
These are perfect to be reheated at any time! Just microwave them for 2-3 minutes when you’re ready to eat! I love having these on hand for a quick and easy lunch!
Another SFM Curry Recipe
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Red Curry Chicken Bakes
Equipment
Ingredients
- 25 ounces boneless, skinless chicken breast
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 10 tablespoons basmati rice
- 10 tablespoons lite coconut milk
- 10 tablespoons chicken broth
- 1 tablespoon ginger paste
- 5 teaspoons Thai red curry paste
- 1/2 red bell pepper, diced (80g)
- 1/2 orange bell pepper, diced (80g)
- 1 medium zucchini, diced (150g)
- salt & pepper to taste
Instructions
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
- Dice up the chicken and season with salt, pepper, and garlic powder. Set aside.
- To each bowl add 2 tablespoons rice, 2 tablespoons coconut milk, 2 tablespoons chicken broth, 1/5 of the diced veggies, 1 small squirt ginger paste, 1 teaspoon of curry paste, and some salt and pepper. Stir well and top each bowl with 5 ounces of the seasoned chicken.
- Bake about 35-40 minutes, or until the rice is cooked.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
Notes
- If you like a little more rice in your bowls you can easily increase the amount, just keep a 2:1 ratio of liquid to rice. So if you increase to 3 tablespoons of rice, use 6 tablespoons of coconut milk and/or broth.
- Soak and strain your rice well before adding to your bowls. This will help eliminate not only the dirt, but also the starch.
- Find in MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Red Curry Chicken Bakes.”
Do you steam/ sauté your veggies before adding them to the bowl?
I am trying this but are keto and want to use cauliflower rice. Do I just add it at the end?
I would remove the rice and broth and cook the cauliflower rice with the chicken.
This is so good! I love Thai food and red curry is nice with a little kick! For me this is the best of both worlds – staying on track and enjoying good food! Thanks!
We love it, very tasty, but I always have trouble getting the rice to cook properly. I soaked and rinsed as well.
Help please!!
Hi Kim! You can try soaking the rice for an hour before baking, or use minute rice.