LEAN & GREEN THAI CURRY COCONUT CHICKEN

OPTAVIA Counts:

• 1 Lean
• 3 Green
• 1.50 Condiment
• 1 Healthy Fat

I’ve lately gotten into the habit of making coconut curries, and this outstanding Thai Curry Coconut Chicken dish is fantastic. It’s delicious and easy to make a lean and green dinner out of this dish by adding some cauliflower rice. Would your family eat Thai food at each meal? You’ll have made a Thai supper that’s 100% on plan and completely delectable if you finish this lean and green Thai Curry Coconut Chicken dish!

• Difficulty
  EASY
• Servings
  5
• Cooking Time
  5 MINUTES
• Prep Time
  10 MINUTES

LEAN & GREEN THAI CURRY COCONUT CHICKEN

INGREDIENTS

• 1 tsp Sesame Oil
• 1/4 cup Scallions
• 2 tsp Thai Kitchen Red Curry Paste
• 1/8 tsp Garlic Powder
• 1/3 cup Thai Kitchen lite coconut milk
• 1 tsp Fish Sauce
• 2 tbsp Cilantro chopped
• 1 dash Salt (optional)*
• 18 oz Boneless Skinless Chicken Breast cubed
• 2.75 cup Cooked Cauliflower grated

LEAN & GREEN THAI CURRY COCONUT CHICKEN

INSTRUCTIONS

1. Trim the scallions and chop them. Separate the whites from the greens.
2. In a large nonstick pan, heat 1 teaspoon of oil on medium-high for the scallions. Add the scallion whites and red curry paste and saute for 1 minute in a medium-size skillet.
3. Add cubed chicken (12 oz. after cooking), then add garlic powder and salt (optional). Continue to cook until almost done.
4. Add the fish sauce, and coconut milk. Toss until thoroughly combined. Simmer for approximately 2-3 minutes. Remove from heat and mix in the scallions greens and cilantro. Serve over cooked cauliflower rice as desired.