Because “healthy” and “Thai food” are NOT mutually exclusive.
Pro tip: These pack well in the fridge for some killer leftovers later in the week.
Time: 30 minutes
When to eat it: Lunch, dinner
Perks: Protein-packed, full of fiber, gluten-free
Sh*t You Need:
Green bell pepper
Califiafarms unsweetened almond coconut milk
2 small pans
1 small pot
1. Season chicken breast with yellow curry powder and salt. Cook on stove top with a little olive oil. 2. In another pan, saute one chopped bell pepper and one chopped mango in coconut oil, until heated and soft. 3. Cook brown rice as directed. Add bell pepper and mango, 1/3 cup almond coconut milk, half a can of black beans, 2 tbsp chopped green onion, and a dash of crushed red pepper (if you like things spicy). Let this simmer for a few minutes to blend all the flavors together. 4. Saute a large handful of kale in coconut oil in another pan. 5. When the chicken is done, it’s time to put everything together. Place chicken, kale, and a scoop mango coconut rice mixture on your plate. Top with chopped cilantro and a squeeze of fresh lime juice.
Back at it with the lunch bowls…Mango Coconut rice with Curry Chicken👌🏼 This meal was so easy to make thanks to @traderjoeslist frozen brown rice and the flavor combination was perfect & tropical 🌴🌺 #eatprettyeatwell Recipe: season chicken breast with curry powder and cook on stove top. Heat up brown rice, add sautèd green peppers & mango. Next add 1/4 cup @califiafarms Almond coconut milk, green onions, black beans, & a little red pepper to the brown rice. Sautè kale in coconut oil. Put everything together and top with cilantro & lime juice.
Recipe was contributed by Julia Millan (San Francisco State University). Check out their Instagram for more.
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