
In need of a one pot gluten free/dairy free dinner recipe that also works great for meal prep for lunches throughout the week? Wanting to throw everything in a crockpot and call it a day? This recipe is your answer! In addition, pungent spices and herbs make this dish extremely anti-inflammatory and great for fighting off colds and any winter sickness that seems to be hanging on. Sub cauliflower rice for the rice/quinoa blend and this dish is Whole 30 and Ketogenic diet friendly as well!
What you need:
- 2 large raw organic chicken breasts
- 3/4 cup canned lite coconut milk
- 2-3 T minced garlic
- 1 T fresh grated ginger root
- 1 T curry powder
- 1/2 T turmeric
- 1/2 T paprika
- 1 tsp salt (add more to taste)
- pinch of cayenne
- 1/2 cup chicken broth
- 1 small yellow onion
- 1 organic green bell pepper
- 1 large organic carrot (peeled)
- 1 medium organic zucchini
- 1 head of organic broccoli
- Generous handful of snow peas or green beans
- 1 cup organic brown rice or quinoa (I like a mix of both)
- chopped fresh cilantro-to garnish
How you do it:
- Chop raw chicken into bite sized pieces and layer into the bottom of a large crockpot
- Mix in a bowl: coconut milk and all spices; pour over chicken and then add chicken broth; stir to combine
- Dice onion and chop pepper, carrot, zucchini and broccoli into bite-sized pieces
- Add onion ONLY to crockpot with the chicken/sauce mixture
- Cover crockpot and set on high for ~1 hour
- Add all other veggies, stir and turn down to low; let cook another 2-3 hours (can keep on high for shorter cooking time instead)
- While crockpot is working away, rinse and drain the rice/quinoa and cook per instructions on bag
- Serve curry over rice and top with fresh cilantro; serve immediately