Whole30 Asian Box Curry Chicken

Elevate your Whole30 meal plan with this irresistible Whole30 Asian Box Curry Chicken recipe—a vibrant, flavorful dish that’s both nutritious and satisfying. Packed with tender chicken breast, creamy coconut milk, and a medley of fresh vegetables like red bell peppers and zucchini, this curry delivers bold Asian-inspired flavors courtesy of red curry paste, fresh ginger, garlic, and a splash of fish sauce. The dish is simmered to perfection and finished with a zesty hint of lime and chopped cilantro, all served over a fluffy bed of cauliflower rice for a low-carb, paleo-friendly meal. Ready in just 50 minutes and perfect for meal prep or weeknight dinners, this one-pan recipe combines healthy ingredients with restaurant-quality taste to keep you on track while delighting your taste buds.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 2 tablespoons coconut oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, minced ginger
• 1 thinly sliced red bell pepper
• 1 medium, sliced zucchini
• 1 can (13.5 oz), full-fat coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 0.5 cup, chopped fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups cauliflower rice

Directions

Step 1

Dice the chicken breast into bite-sized pieces and set aside.

Step 2

In a large skillet or wok, heat the coconut oil over medium-high heat.

Step 3

Add the diced onion to the skillet, and sauté for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 5

Add the sliced red bell pepper and zucchini, sautéing for 3-4 minutes until they begin to soften.

Step 6

Push the vegetables to the side of the skillet and add the diced chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

Step 7

Reduce the heat to medium and stir in the red curry paste, mixing well to coat the chicken and vegetables.

Step 8

Pour in the coconut milk and add the fish sauce, salt, and pepper. Stir to combine all the ingredients.

Step 9

Bring the mixture to a simmer, cover, and cook for about 10 minutes, until the chicken is cooked through.

Step 10

Add the lime juice and fresh cilantro to the skillet, stirring well.

Step 11

While the curry simmers, prepare the cauliflower rice by microwaving it or lightly sautéing in a separate pan according to package instructions or preference.

Step 12

Serve the curry hot over a bed of cauliflower rice and garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1606.9g)

Amount per serving	% Daily Value*
Calories	1313.2

Total Fat 46.6g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 390.1mg	0%
Sodium 6539.7mg	0%
Total Carbohydrate 90.5g	0%
Dietary Fiber 12.5g	0%
Total Sugars 56.7g
Protein 138.9g	0%

Vitamin D 0IU	0%
Calcium 242.7mg	0%
Iron 5.8mg	0%
Potassium 3193.6mg	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: 31.4%

Protein: 41.6%

Carbs: 27.1%