This is my new go-to dinner for flavour and the ease of meal prepping! It's sweet and savoury which means it won't leave you craving a dessert. It's full of Ayurveda spices that help you feel calm and grounded. I usually pair it with Jasmine rice or turn it into a stir-fry style dish and pile many more veggies on top.
What you'll need to serve 3:
3 Chicken breasts, chopped
2 cups Jasmine Rice
For the sauce (5 servings):
2 tbsp Curry Powder
1 tsp Cinnamon
1/2 tsp Ground Ginger
1 Bay leaf
3 tbsp Garlic infused Olive Oil
175 ml Coconut milk
250 ml Coconut Yogurt
1 tbsp Tomato Paste
1 tbsp Lemon Juice
2 handfuls of Spinach
1/2 tsp - 1tsp Stevia, to taste
Instructions:
For meal prep and portion control reasons, I cook the chicken in the oven separately. I put the breasts in the oven at 425° for 30 minutes while I cook the sauce and rice.
Simmer your olive oil and spices for 1 minute, stirring constantly.
Add your milk, yogurt, tomato paste and bay leaf and simmer for another 10 minutes.
Lastly, add your lemon juice and spinach until it has wilted. Be sure to remove the bay leaf before you enjoy and sprinkle some fresh chives on top!
I'm always a fan of trying out new recipes even if they don't always go well! This one was a hit the first time I made it, and is always so easy to whip up on a busy Sunday. If there are any recipes that I should try, leave me a comment :)
Nutrition Facts for the sauce that serves 5.
160 Calories, 6g Carbs, 2g Protein, 15g Fat
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