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Curry Chicken Meal Prep
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Yield: 4 servings (1 point per serving for purple, 3 points per serving for blue, 6 points per serving for green)

Course: Main Course
  • 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
  1. Ad oil and chicken to a large frying pan. Cook until the chicken is just slightly pink, then add the onion and garlic.

  2. 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.

  3. Add 1 tablespoon water to the cornstarch and stir together, then add it to the chicken and stir.

  4. Add the red pepper and sugar snap peas. Cook 5 minutes.

  5. Divide into four servings and add 1/4 cup brown rice to each serving.