Like so (so, so, so) many others, I am jumping back on the healthy eating train this January, or, as my family calls it, "the plan". "What plan?" well-intentioned friends ask, continuing on to list as guesses the many brand-name diets out there. "It's just, you know, THE plan," we explain uselessly. Basically, a commitment to stop treating our bodies like garbage disposals. We issue this declaration somewhere around once a month, spend a week or two getting back on the plan, and then, come vacation, holiday, or crammed social calendar times, fall off again, only to declare that we're getting back on again. It's a vicious, vicious cycle.
And so, my friends, I declare to you: I'm getting back on the plan! (For now...)
With that, I bring you the Chicken and Broccoli Red Curry I made last night. Leaning heavily on the broccoli to provide the bulk of the dish, this feels healthy with a side of indulgence. I served this with quinoa, but brown rice or cauliflower rice would have been great as well. You can really add in any veggies you like, or change the chicken for shrimp or tofu - whatever floats your boat! Coming together in 20 minutes tops, this is the perfect weeknight healthy meal.
Healthy Chicken and Broccoli Red Curry
Serves 2 (large portions)
- 1 tablespoon minced garlic
- 2 tablespoons Thai red curry paste (I used Thai Kitchen)
- 1 large chicken breast, sliced thinly (1/4 inch or so)
- 3 cups frozen broccoli florets
- 14 oz can of light coconut milk
- salt and pepper to taste
Steam frozen broccoli in the microwave or on the stove according to package directions. Drain and set aside.
Spray pan with nonstick spray and add chicken, garlic, and curry paste over medium heat. Cook until chicken is mostly cooked, then mix in coconut milk and broccoli. Bring to a simmer and cook until chicken is cooked through (should only take only 2-3 minutes). Add salt and pepper to taste and serve over quinoa, rice, cauliflower rice, or whatever else you like!