Chicken and Vegetable Curry

This Chicken and Vegetable Curry is a vibrant and flavorful dish packed with lean protein and colorful veggies, making it a healthy choice for lunch. Infused with aromatic spices, it offers a delightful balance of taste and nutrition.

Ingredients

• Chicken breast - 250 grams, diced
• Olive oil - 1 tablespoon
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Curry powder - 1 tablespoon
• Coconut milk - 200 ml
• Vegetable broth - 100 ml
• Spinach - 100 grams, fresh
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the diced chicken breast to the skillet and cook until browned, about 7-8 minutes.
5. Sprinkle in the curry powder, stirring well to coat the chicken.
6. Add the sliced carrot, diced bell pepper, and zucchini, and cook for another 5 minutes, stirring occasionally.
7. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
8. Let it simmer for about 10 minutes, allowing the vegetables to soften and flavors to meld.
9. Stir in the fresh spinach and cook until wilted, about 2 minutes.
10. Season with salt and black pepper to taste, then remove from heat.
11. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in vitamins and minerals from a variety of vegetables.

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