Mediterranean Diet Panang Chicken

Elevate your weeknight dinners with this Mediterranean Diet Panang Chicken, a vibrant fusion of Thai-inspired flavors and wholesome Mediterranean ingredients. This quick and healthy recipe combines tender, sautéed chicken breast with a medley of fresh vegetables like red bell pepper and zucchini, all coated in a creamy, aromatic Panang curry sauce made with light coconut milk and zesty curry paste. Enhanced with freshly chopped basil and cilantro, a splash of lime juice, and a hint of umami from fish sauce, this dish is bursting with layers of flavor. Ready in just 40 minutes, this guilt-free, gluten-free recipe pairs perfectly with nutrient-rich grains like quinoa or farro to create a satisfying, complete meal. Perfect for fans of healthy global cuisine, this dish is a delicious way to bring the best of both worlds to your table!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 pound Boneless, skinless chicken breast
• 1 medium Red bell pepper, thinly sliced
• 2 small Zucchini, sliced into half moons
• 3 Garlic cloves, minced
• 2 tablespoons Panang curry paste
• 1 can (14 oz) Light coconut milk
• 1 tablespoon Fish sauce
• 0.5 cup Fresh basil leaves, roughly chopped
• 0.25 cup Fresh cilantro, roughly chopped
• 1 Juice of lime
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper

Directions

Step 1

Heat olive oil in a large skillet over medium-high heat.

Step 2

Cut the chicken breast into bite-sized pieces, season with salt and black pepper, and add to the skillet.

Step 3

Cook the chicken for about 5-7 minutes until browned and cooked through, then remove from the skillet and set aside.

Step 4

In the same skillet, add the red bell pepper and zucchini slices. Sauté for about 5 minutes until they start to soften.

Step 5

Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

Step 6

Stir in the Panang curry paste and cook for another 2 minutes to let the flavors meld.

Step 7

Pour in the light coconut milk and fish sauce, stirring well to combine with the curry paste.

Step 8

Bring the mixture to a gentle simmer, return the cooked chicken to the skillet, and let it cook for 5 minutes to heat through.

Step 9

Remove the skillet from the heat and stir in the fresh basil, cilantro, and lime juice.

Step 10

Serve the Panang Chicken over a bed of whole grains like quinoa or farro, and enjoy a nutrient-rich, flavorful meal.

Nutrition Facts

Serving size	(1614.2g)

Amount per serving	% Daily Value*
Calories	1408.7

Total Fat 67.1g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 3679.4mg	0%
Total Carbohydrate 48.3g	0%
Dietary Fiber 11.8g	0%
Total Sugars 22.0g
Protein 154.1g	0%

Vitamin D 22.7IU	0%
Calcium 484.8mg	0%
Iron 19.5mg	0%
Potassium 3171.6mg	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: 42.7%

Protein: 43.6%

Carbs: 13.7%