I’m always looking for fun, new dishes to make for quick weekday lunches. I find that there is usually one thing that stands between us and the slice of pizza that you might grab on the go…preparation! We are much more likely to eat a nourishing and “better” meal if it is in our fridge and ready to grab and go. That idea is what inspired me to create this delicious bowl of goodness that is perfect for any lunch or dinner.
This recipe is filling, vibrant and super satisfying. It has an Indian flair and the level of spice can be altered to taste. The great thing about the chicken is that you can shred it and place it in the bowl or keep the chicken breasts whole and serve over rice and veggies. It’s versatile and kind of falls into the category of “better than takeout.” You can use any veggies you like or just use what you have on hand. I like the crunch of the cucumber but broccoli, zucchini, green beans would all be fantastic as well. If you have the time, bake the sweet potatoes in advance. I usually have a batch cooked and ready to go for snacking.
This recipe is a great addition to your weekly meal prep as it is protein and veggie packed and will keep you full for hours.
My only advice? Make a big enough batch because this WILL go quickly in your house (I learned that the hard way!)
What you’ll need:
2 or 3 chicken breasts
2 cups brown rice
1/2 cup picked red cabbage (or regular red cabbage)
1/2 cup diced cucumber (cooked green beans, broccoli or zucchini will work as well)
1 sweet potato
1/2 can full fat coconut milk
1 tsp olive oil
2 or 3 cloves garlic (to taste)
1 tbsp peanut butter (preferably smooth)
a few pinches of sugar (optional)
1 tsp curry powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1 tsp cumin
1/2 tsp ground coriander
1/2 cup low sodium soy sauce
1 1/2 tsp siracha sauce (optional)
a few sprigs of cilantro
What you’ll do:
Preheat oven to 400 degrees f. Wash and cut sweet potato into small chunks. Spread potato chunks onto rimmed baking sheet and drizzle with olive oil. Add cinnamon and sprinkle with salt. Once oven has reached temp, bake potatoes for 25 min or until cooked through.
Generously season chicken breasts with curry powder and a pinch of salt. Set aside.
In a bowl, whisk together coconut milk, siracha, peanut butter, soy sauce, sugar and spices. Set aside.
Heat a large, nonstick skillet over a medium high heat. One pan is warm, add olive oil.
When oil is hot, add chicken breasts top side down and cook for about 3-4 minutes until browned. After 3-4 minutes, flip (do not try to flip chicken early as it will shred!)
Once chicken is browned on both sides (but not cooked through) remove from pan and set aside.
Add a few drops of olive oil if necessary and sauté garlic for 30 seconds or until fragrant.
Once garlic is fragrant, add coconut milk mixture and bring to a boil.
Once at a boil, add chicken back into pan and reduce heat to a simmer.
Allow chicken to simmer in sauce for about 7-10 minutes or until cooked through. Flip chicken 2 or 3 times to make sure both sides are well cooked.
Once chicken is cooked through (and has reached a temp of 165 degrees f) remove chicken from pan and shred with fork.
In a bowl, add cooked rice, cabbage, diced cucumber (or veggie of your choice) sweet potato and 1/2 cup shredded chicken. Garnish with cilantro. Snap an Instagram shot of your colorful bowl and enjoy!
Let me know in the comments below if you decide to try this recipe and what little changes you make to suit your taste!
“Eat well and love each other.”
Love and light, Carrie xo
