Curry Chicken Meal Prep
Yield: 4 servings (1 point per serving for purple, 3 points per serving for blue, 6 points per serving for green)
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into small pieces
- 1 teaspoon extra virgin olive oil
- 1 small onion
- 2 cloves garlic, minced
- 1 1/2 tablespoons curry powder
- 1/2 cup fat-free chicken broth
- 1/2 cup light coconut milk
- 1 teaspoon cornstarch (plus 1 tablespoon water)
- 1 red pepper, sliced
- 1/4 lb. sugar snap peas
- 1 cup cooked brown rice
Instructions
- Ad oil and chicken to a large frying pan. Cook until the chicken is just slightly pink, then add the onion and garlic.
- Once the chicken is no longer pink add the curry powder and stir. Add the chicken broth and coconut milk. Heat until it is slightly simmering.
- Add 1 tablespoon water to the cornstarch and stir together, then add it to the chicken and stir.
- Add the red pepper and sugar snap peas. Cook 5 minutes.
- Divide into four servings and add 1/4 cup brown rice to each serving.