Chicken and Veg Curry, tasty #FitFuel

Here's a great recipe for a Thai-style curry chicken that's rich in protein, Vitamin A, Vitamin C, and healthy carbs! Give it a shot and let me know what you think!

What ya need:
  • 1 chicken breast, 6 ounces, or so
  • 1 cup of light coconut milk (if you can't find light, regular works too)
  • 1 cup of reduced sodium chicken stock
  • 1/2 cup of chopped broccoli
  • 1/2 cup of cubed sweet potato
  • 1/4 cup of chopped carrots
  • 1/4 cup of raisins
  • 1 medium onion, finely chopped
  • 1 medium zucchini, finely choped
  • 1 red bell pepper, roughly chopped
  •  1 tablespoon of olive oil
  • 1 tablespoon of curry powder
  • 5 teaspoons of finely sliced garlic
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground black pepper
  • The zest of 1/2 of 1 lime
Ok, so:
Heat the olive oil over medium heat in a large pot. Season the chicken with the salt and pepper on both sides. Sear the chicken in the olive oil until lightly browned on both sides. remove the chicken and set it aside. Add the onions, carrots, and garlic into the pot and cook the vegetables down for 5 minutes, making sure that you scrape any crust that it makes off of the bottom of the pot. Then, add the broccoli, bell pepper, sweet potato and zucchini. Stir and let cook for 4-5 minutes. Now add the chicken back in with the raisins, lime zest, chicken broth and coconut milk. You may need to add water at this point to make sure that all of the ingredients are just barely under the liquid. Reduce the heat to low and let this simmer for 1 hour, stirring every 10-15 minutes. You may need to cook for a longer time, as you'll know when it's ready when the chicken easily shreds apart. At that point, use two forks, or whatever you find easiest, to shred the chicken. Stir this all together and serve hot!

I like this over brown rice with a cilantro garnish, but you can eat it however you see fit! Have a great meal and let me know what you think! 

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