So I’m into week 2 of my super healthy workout plan called the Rock Hard Challenge. I’m bored with eating grilled chicken and cans of tuna already, so I had to come up with something much tastier, but still packed with protein and low in fat.
This recipe will satisfy your hankering for curry without the heaviness that usually comes with using coconut milk to form the creamy delicious curry sauce.
The flavors are great, but the texture really makes the dish for me. Succulent, flavorful chicken against crunchy almonds and juicy veggies all on top of a bed of light, fresh spinach.
4 chicken breasts
3 TB curry powder
1/2 TB garlic salt
1/3 cup rice wine vinegar
1 TB olive oil
1 clove garlic
1 red bell pepper
1/4 cup chopped roasted almonds
1. Cut the chicken into small cubes, place in a bowl and add curry powder, garlic salt, pepper, vinegar, olive oil. Stir to coat and let marinate while prepping everything else.
2.Mince the garlic, Dice the bell pepper, mango and set aside.
3. Heat 1 TB olive oil on high in a wok or large non-stick pan. Add minced garlic and stir quickly. Add chicken and stir fry to cook. make sure chicken is getting cooked thoroughly. About 5 min in, add the mango and bell pepper and stir to cook another 5 min. Add the almonds. Taste and add any more salt that is needed. Turn off heat.
4. Steam some broccoli. Make a plate with about 1.5 cups of spinach. Arrange the drained/steamed broccoli to form a ring on top of the spinach. Spoon some of the chicken in the center of the plate. Don’t miss the tiny bit of sauce that has formed!
I also chose to slice a hard boiled egg on top of my plate and sprinkle with more black pepper.
This dish contains about:
54 g Protein