Heart-Healthy Coconut Curry Chicken

Indulge in the vibrant flavors of Heart-Healthy Coconut Curry Chicken, a nourishing dish that’s as satisfying as it is wholesome. Featuring tender chunks of boneless, skinless chicken breast simmered in a creamy, spiced coconut milk sauce, this recipe is packed with fresh vegetables like red bell pepper, carrots, and baby spinach for a boost of nutrients. A fragrant mix of curry powder, turmeric, ginger, and garlic infuses the dish with robust, aromatic warmth, while a splash of fresh lime juice and a sprinkle of cilantro add a refreshing zing. Served over hearty brown rice, this one-pan dish is both delicious and low in sodium, making it a perfect choice for those seeking heart-friendly comfort food without sacrificing flavor. Ready in under an hour, it’s an ideal go-to for busy weeknights or meal prepping.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 large red bell pepper, sliced
• 1 large carrot, sliced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 cup low-sodium chicken broth
• 1 13.5 ounce can light coconut milk
• 3 cups baby spinach
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups brown rice, cooked

Directions

Step 1

Cut the chicken breast into bite-sized pieces.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 3

Add the minced garlic and grated ginger and sauté for another 1-2 minutes until fragrant.

Step 4

Add the chicken pieces to the skillet and cook until they start to brown, about 5 minutes.

Step 5

Add the sliced red bell pepper and carrot to the skillet and sauté for another 3-4 minutes.

Step 6

Sprinkle in the curry powder and ground turmeric, and stir well to coat the chicken and vegetables.

Step 7

Pour in the chicken broth and bring to a simmer. Cook for 5 minutes to allow the flavors to blend.

Step 8

Reduce the heat to low, then pour in the light coconut milk. Stir well and let it simmer for another 10 minutes until the chicken is cooked through and the sauce thickens slightly.

Step 9

Add the baby spinach to the skillet and cook until wilted, about 2 minutes.

Step 10

Stir in the chopped cilantro and lime juice. Season with salt and black pepper to taste.

Step 11

Serve the coconut curry chicken over cooked brown rice.

Nutrition Facts

Serving size	(2051.3g)

Amount per serving	% Daily Value*
Calories	1730.5

Total Fat 54.2g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 385.6mg	0%
Sodium 6065.0mg	0%
Total Carbohydrate 149.1g	0%
Dietary Fiber 18.8g	0%
Total Sugars 21.7g
Protein 163.3g	0%

Vitamin D 22.7IU	0%
Calcium 300.9mg	0%
Iron 28.7mg	0%
Potassium 2672.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 37.6%

Carbs: 34.3%