Whole30 Chicken Curry with Vegetables

Dive into the bold and nourishing flavors of this Whole30 Chicken Curry with Vegetables, a one-skillet wonder that's as wholesome as it is satisfying. Featuring tender, seasoned chicken thighs nestled in a fragrant coconut milk curry sauce spiced with turmeric, cumin, and curry powder, this recipe is loaded with fresh vegetables like red bell pepper, carrots, and zucchini for a nutrient-packed meal. Prepared in just 50 minutes, it's perfect for weeknight dinners or meal prepping, offering a gluten-free, dairy-free, and Whole30-compliant option that doesn't skimp on flavor. A finishing touch of lime juice and fresh cilantro brightens the dish, making it an irresistible choice for health-conscious food lovers. Serve it over cauliflower rice for a complete, low-carb meal that the whole family will enjoy!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 large, sliced red bell pepper
• 2 medium, sliced carrots
• 1 medium, sliced zucchini
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 14-ounce can canned coconut milk
• 1 cup chicken broth
• 2 tablespoons lime juice
• 0.5 cup, chopped fresh cilantro leaves

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.

Step 2

Season the chicken thighs with salt and pepper.

Step 3

Add the chicken to the skillet and cook for about 4-5 minutes on each side, until browned and cooked through. Remove the chicken and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of coconut oil.

Step 5

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

Step 6

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 7

Add the sliced red bell pepper, carrots, and zucchini to the skillet. Cook for about 5 minutes until the vegetables are slightly softened.

Step 8

Sprinkle the curry powder, ground turmeric, and ground cumin over the vegetables, stirring well to coat.

Step 9

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 10

Return the chicken to the skillet, nestling it amongst the vegetables and sauce.

Step 11

Cover the skillet and let the curry simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken.

Step 12

After simmering, stir in the lime juice and garnish with fresh cilantro.

Step 13

Serve hot, optionally with cauliflower rice for a complete Whole30 meal.

Nutrition Facts

Serving size	(2198.5g)

Amount per serving	% Daily Value*
Calories	2899.2

Total Fat 201.4g	0%
Saturated Fat 127.3g	0%
Polyunsaturated Fat 0.8g
Cholesterol 850.5mg	0%
Sodium 9618.6mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 14.2g	0%
Total Sugars 45.3g
Protein 197.5g	0%

Vitamin D 47.6IU	0%
Calcium 393.7mg	0%
Iron 35.4mg	0%
Potassium 4772.4mg	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: 61.2%

Protein: 26.7%

Carbs: 12.1%