Paleo Chicken Curry Bake
This one tray wonder will make your life a lot easier when it comes to weeknight dinners! My husband gave this recipe rave reviews! What’s great too is that it’s easy to eliminate the chicken and make it vegan! You can substitute the chicken for sweet potato gnocchi for a delicious vegan version:) The combination of crunchy almond butter, spicy red curry and tender baked chicken and broccoli will make your taste buds SIIING!
This dish is perfect to make on a Monday. You can save some leftovers for lunch or dinner for the following 3-4 days. Trust me, you will want seconds! The creamy nut butter mixed with the heat of the red curry is amazingly addicting.
You can use any nut butter, but I recommend crunchy almond butter. Red or green curry paste will work nicely here. I used red:) Make sure you buy good quality chicken. Pasture raised, farm fresh chicken is preferable, however that’s not always available or affordable for all. Try to find organic, antibiotic-free, hormone-free, air-chilled, free-range chicken at your local grocery (if pasture raised isn’t available). Be sure to trim the extra fat away before you cook. This dish is packed with protein, healthy fats from the creamy nut butter and lots of digestion aiding fiber from the broccoli. A touch of honey adds a little bit of sweetness to the spicy curry to round out the flavor profile! I hope you enjoy this one… it’s a winner!
Serve with a lemon wedge and a sprinkle of chopped almonds!
Paleo Curry Chicken Bake
Prep time: 15 Minutes
Cook time: 30 Minutes
Total time: 45 Minutes
Servings: 8
Ingredients
- 2lb skinless pasture raised chicken breasts, sliced thinly
- 5 Tbsp raw honey
- 4 Tbsp coconut oil
- 4oz Thai Kitchen Red Curry Paste (1 jar)
- 5 Tbsp crunchy almond butter
- 1 tsp Celtic Sea Salt
- 2 heads organic broccoli, cut into florets
- 2 sweet Vidalia onions, quartered and sliced
- 1 head organic cauliflower, cut into florets
- 4 Tbsp chopped almonds
- 1 Tbsp ground coriander
- Juice of 1 lemon
