Are you looking for delicious and healthy recipes that won't leave you feeling deprived? Do you crave flavorful meals that nourish your body and satisfy your taste buds? Then you've come to the right place! Inspired by the principles of healthy eating championed by Maria Emmerich, these recipes focus on whole foods, healthy fats, and vibrant flavors. Say goodbye to bland, restrictive diets and hello to a world of exciting and easy-to-make healthy meals! This collection showcases some of her best-loved approaches to simple, homemade cooking.
Creamy Coconut Curry Chicken
This creamy coconut curry chicken recipe is a quick dinner idea, perfect for busy weeknights. It's packed with flavor and boasts a satisfyingly rich texture. It's a healthy meal option, low in carbs and high in protein, making it a perfect choice for those following a healthy eating plan.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth
- 2 tbsp curry powder
- 1 tbsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked cauliflower rice or quinoa (for serving)
Instructions:
- Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Add the onion to the skillet and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the bell peppers and cook for 3-4 minutes, until slightly tender.
- Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the coconut milk and chicken broth. Bring to a simmer, then return the chicken to the skillet.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve over cooked cauliflower rice or quinoa.
Cooking Tips:
- For a richer flavor, use full-fat coconut milk.
- Don't be afraid to adjust the amount of cayenne pepper to your liking.
- If you don't have fresh ginger, you can substitute with 1 teaspoon of ground ginger.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Add other vegetables, such as broccoli, carrots, or zucchini.
- Use bone-in, skin-on chicken thighs for extra flavor and richness.
- Add a handful of spinach or kale during the last few minutes of cooking.
- Serve with a dollop of plain Greek yogurt or a squeeze of lime juice.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 35-40g
- Fat: 25-30g
- Carbohydrates: 10-15g
This easy recipe offers a delicious and healthy alternative to traditional takeout. Enjoy this flavorful and satisfying dish as part of your healthy eating journey! Experiment with different spices and vegetables to create your own unique variations. Happy cooking!