Red Curry Chicken Bakes
Delicious red curry chicken with rice and veggies.
Servings: 5 bowls
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.”
Nutrition
Serving: 1bowl | Calories: 299kcal | Carbohydrates: 21.3g | Protein: 36g | Fat: 6.2g