Mediterranean Diet Panang Chicken
Elevate your dinner routine with this vibrant Mediterranean Diet Panang Chicken, a wholesome twist on the beloved Thai classic. This recipe combines the creamy richness of Panang curry with the Mediterranean-inspired emphasis on fresh, nutrient-packed ingredients. Tender chicken breast is sautéed alongside crisp red bell peppers and zucchini, infusing each bite with layers of natural sweetness and earthy undertones. A luscious sauce of light coconut milk, aromatic Panang curry paste, and a dash of fish sauce envelops the dish in bold, savory flavors. Finished with a bright burst of fresh basil, cilantro, and lime juice, this recipe is a perfect balance of creamy, tangy, and herbal. Serve over hearty whole grains like quinoa or farro to create a satisfying, one-skillet meal packed with protein, healthy fats, and vibrant veggies. Perfect for busy weeknights, this 40-minute recipe is as easy as it is nourishing!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breast
- 1 medium Red bell pepper, thinly sliced
- 2 small Zucchini, sliced into half moons
- 3 Garlic cloves, minced
- 2 tablespoons Panang curry paste
- 1 can (14 oz) Light coconut milk
- 1 tablespoon Fish sauce
- 0.5 cup Fresh basil leaves, roughly chopped
- 0.25 cup Fresh cilantro, roughly chopped
- 1 Juice of lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Heat olive oil in a large skillet over medium-high heat.
Cut the chicken breast into bite-sized pieces, season with salt and black pepper, and add to the skillet.
Cook the chicken for about 5-7 minutes until browned and cooked through, then remove from the skillet and set aside.
In the same skillet, add the red bell pepper and zucchini slices. Sauté for about 5 minutes until they start to soften.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the Panang curry paste and cook for another 2 minutes to let the flavors meld.
Pour in the light coconut milk and fish sauce, stirring well to combine with the curry paste.
Bring the mixture to a gentle simmer, return the cooked chicken to the skillet, and let it cook for 5 minutes to heat through.
Remove the skillet from the heat and stir in the fresh basil, cilantro, and lime juice.
Serve the Panang Chicken over a bed of whole grains like quinoa or farro, and enjoy a nutrient-rich, flavorful meal.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3679 mg | 160% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 22.0 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 485 mg | 37% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3172 mg | 67% | |
*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.
