High Protein Coconut Curry Chicken
Elevate your weeknight dinners with this High Protein Coconut Curry Chicken, a delightful fusion of bold flavors, wholesome ingredients, and a creamy texture that’s sure to impress! Tender, seasoned chicken breast pieces are simmered in a fragrant sauce of red curry paste, coconut milk, and a touch of soy sauce, perfectly balanced with ginger, garlic, and a hint of brown sugar. Packed with baby spinach for added nutrients and served over hearty quinoa or brown rice, this one-pan recipe is not only rich in protein but also gluten-free and ideal for meal prep. With a bright finish of fresh cilantro and lime juice, this quick and easy 45-minute dish offers restaurant-quality taste from the comfort of your kitchen. Perfect for curry lovers seeking a wholesome, satisfying meal!
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Recipe Information
Ingredients
- 1.5 pounds skinless, boneless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 tablespoons red curry paste
- 13.5 ounces coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cups baby spinach
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 4 cups cooked quinoa or brown rice
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
In a large skillet or wok, heat the olive oil over medium-high heat.
Add the chicken pieces to the skillet and cook for about 5-7 minutes, or until they are lightly browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the red curry paste to the skillet, stirring constantly for about 1 minute to release its aroma.
Pour in the coconut milk and chicken broth, and stir in the soy sauce and brown sugar.
Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
Return the chicken to the skillet and add the baby spinach, stirring until the spinach wilts.
Remove from heat and stir in the fresh cilantro and lime juice.
Serve the curry over cooked quinoa or brown rice for a healthy, high-protein meal.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5077 mg | 221% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 49.1 g | ||
| Protein | 254.0 g | 508% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 413 mg | 32% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4160 mg | 89% | |
*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.
