Chicken and red bell peppers in a coconut curry sauce served over roasted spaghetti squash. A low calorie, cheap meal option that packs a lot of flavor and variety.
PREP TIME: 10 Minutes
COOK TIME: 1 Hour (40 Minutes Inactive)
PER SERVING – MAKES 5
451 Calories, 40g Protein, 22g Carbs, 23g Fat
For the Curry
•2 lbs of chicken thighs
•1 cup of canned coconut milk
•1 small red onion
•2 red bell peppers
•1 Tbsp garlic
•1 Tbsp olive oil
•1 Tbsp curry powder
•1/2 Tbsp turmeric
•1⁄2 Tbsp paprika
•1⁄2 Tbsp cayenne pepper
•Salt and pepper to taste
For the Spaghetti Squash
•1 medium spaghetti squash
•1 Tbsp olive oil
•Salt and pepper to taste
For the Squash
•Preheat your oven to 425°F. Cut the spaghetti squash in half the long way. It may help to pierce the squash with a fork and microwave for a few minutes to make it easier to slice. Scoop out any seeds and sprinkle with olive oil, salt, and pepper. Place on a cookie sheet face up and cook for around 40 minutes or until you can easily peel away the flesh.
For the Curry
•Heat a skillet over medium high heat and add a bit of olive oil.
•Season one side of the chicken with salt and pepper and place season side down in pan and then sea- son the other side. Cook until the center is no longer pink or a has an internal temperature of 165°F.
•While the chicken is cooking, cut the red onion and peppers into thin strips
•When the chicken is finished, add a bit of olive oil to the same pan and sauté the onion, peppers, and garlic until soft.
•Add coconut milk and all spices. Shake the can of coconut milk before opening until you hear it is in liquid form. Running the can under hot water will help the process. Stir to incorporate.
•Reduce the heat to low and cover. Simmer the sauce and allow to thicken until desired consistency.
If the sauce is still runny after ~10 minutes, mix 1 Tbsp of cornstarch with 1⁄2 Tbsp of cold water and add to the sauce to thicken.
•While the sauce is simmering, cut your chicken into 1-2 inch pieces. Add the sliced chicken to sauce once it has thickened.
This recipe makes 5 servings. Add 1 cup of spaghetti squash to each of your containers and divide the curry mixture evenly between the 5 containers.
*Recipe taken from the Meal Prep Manual
