Thai Chicken Curry 🍛🌶️✨ (High Protein, High Fiber, Gluten & Dairy Free) This comforting and nourishing Thai Chicken Curry is perfect for meal prepping, providing a healthy, flavorful dish for the days when you need a satisfying and balanced meal. Packed with protein and fiber! Ingredients: 1 cup white jasmine rice (cooked in bone broth) 1 lb organic pasture-raised chicken breast 1-2 tbsp chicken fajita Siete seasoning 1-2 bell peppers (any color), chopped 1 head broccoli, chopped 1 can chickpeas (drained and rinsed) 1 can coconut milk 1 tsp curry spices (turmeric, cumin, coriander) 1/2 tsp cinnamon Salt and pepper to taste Juice of 1 lime Fresh cilantro, chopped (for garnish) Recipe: Cook the rice: In a pot, cook the white jasmine rice in bone broth, following the package instructions. The bone broth adds extra nutrients and depth to the rice. Prep the chicken: Slice the chicken breast into thin strips or bite-sized pieces. In a pan, heat a little olive oil over medium heat. Add the chicken and cook until browned, seasoning with chicken fajita Siete seasoning, salt, and pepper. Remove the chicken from the pan and set aside. Sauté the vegetables: In the same pan, add chopped bell peppers, broccoli, and chickpeas. Stir-fry until the veggies are tender but still vibrant, about 5-7 minutes. Make the curry sauce: Add the coconut milk to the pan along with curry spices, cinnamon, and a pinch of salt and pepper. Stir until everything is well combined and the sauce begins to simmer. Let it cook for 3-5 minutes to thicken and allow the flavors to meld. Combine: Add the cooked chicken back to the pan and stir to coat in the curry sauce. Let everything cook together for another 2-3 minutes. Finish and Serve: Squeeze in fresh lime juice and top with chopped cilantro. Serve the curry over a bed of bone broth-infused jasmine rice. Enjoy!
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