Heart-Healthy Green Curry with Chicken
Savor the vibrant flavors of this Heart-Healthy Green Curry with Chicken, a dish that redefines wholesome cooking without sacrificing taste. Packed with lean protein from tender chicken breast and nutrient-rich vegetables like broccoli, spinach, and zucchini, this curry bursts with color and goodness. A fragrant blend of green curry paste, garlic, ginger, and fresh basil creates an irresistible flavor profile, while light coconut milk and low-sodium chicken broth keep it creamy yet heart-conscious. The addition of lime juice brings a refreshing zest to every bite, perfectly complementing the warm spices. Served over fluffy brown rice, this recipe is a satisfying, guilt-free meal that comes together in under an hour, making it ideal for busy weeknights. Perfect for anyone seeking a nourishing, flavorful dinner that supports a healthy lifestyle!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green curry paste
- 1 can (13.5 oz) light coconut milk
- 1 cup low-sodium chicken broth
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 2 cups spinach leaves
- 0.5 cup fresh basil leaves
- 1 lime, juiced
- 2 cups (cooked) brown rice
Instructions
Cut the chicken breast into bite-size pieces and set aside.
In a large skillet or wok, heat the olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Add minced garlic and grated ginger, stirring for about 1 minute until fragrant.
Stir in the green curry paste and mix well with the onion, garlic, and ginger for about 1 minute.
Add the chicken pieces to the skillet, stirring well to coat with the curry mixture. Cook for 5-6 minutes, until the chicken is lightly browned.
Pour in the light coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add broccoli florets, sliced red bell pepper, carrot, and zucchini to the skillet. Stir gently and continue to simmer for 10-12 minutes until the vegetables are tender-crisp and the chicken is cooked through.
Once the vegetables are cooked, stir in the spinach and basil leaves. Allow them to wilt in the curry for about 1-2 minutes.
Remove the skillet from heat and stir in the lime juice for a fresh, zesty finish.
Serve the green curry with cooked brown rice, and enjoy your heart-healthy meal!
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 23.2 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 384 mg | 30% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2890 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
