Tomato Alfredo Baked Chicken with Asparagus
Category: Low Carb
Curry Chicken with Green Beans
This colorful and flavorful dish is an excellent lunch to meal prep. Curry chicken with green beans is easy to make in small or large volumes, stores well, reheats well, and is delicious. If you’re regular meal prepp’er you should definitely include curry in your routine.
This is a great option for high protein low calorie diets. Both the chicken and the green beans offer a good amount of protein. Which makes this dish deceptively filling and will leave you feeling full for the rest of the day while not weighing you down or making you tired. The fiber content and antioxidants are also helpful in managing a healthy body. All of this combines to be very effective for diets focused on weight management.
This curry chicken dish is extremely versatile. The veggies and protein can both be exchanged for other ingredients and the soul of the dish will remain. Stick to proteins that are affordable to maximize the value of curry’s strong flavor. Nearly any vegetable will go well. You just need to adjust the cooking times based on the type of vegetable. This is part of what makes curry so amazing, you can mix and match the other ingredients to your heart’s content.
Not a big fan of green beans or mushrooms, curry is a delicious flavor that will elevate everything in the dish. You’ll find yourself enjoying vegetables like never before.
Curry Chicken with Green Beans
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 12 oz boneless chicken thighs (cut into 1 inch cubes)
- 2 cups green beans (cut into 2 inch strips)
- 1 cup mushrooms (sliced)
- 1/4 cup white onions (diced)
- 1 can (10oz) coconut milk
- 2 cloves garlic (minced)
- 1/4 tsp curry powder
- 1/4 tsp tumeric powder
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp fish sauce
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the saute pan on medium-high heat and olive oil
- Add the chicken and cook through until golden brown (about 6 to 7 minutes)
- Then add the onions and garlic. Saute for 2-3 minutes
- Pour the coconut milk into the pan and place the heat on low to medium heat and let it simmer for 10 minutes
- Add fish sauce, curry powder, turmeric powder, garlic powder, onion powder, salt, and pepper
- In the end, add green beans and mushrooms and cook until they are tender (about 5 minutes)
Roasted Radish with Cherry Tomatoes
Roasted Radish with Cherry Tomatoes
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 6 oz radish (diced)
- 1 cup cherry tomatoes (sliced)
- 1 each lemon
- 1/4 cup cilantro (chopped)
- 1/4 tsp italian seasoning
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Season the radish with Italian seasoning, paprika, onion powder, garlic powder, and salt. Then, coat it with olive oil
- Place the radish on a sheet pan and cook in the oven for 15-20 minutes until golden brown
- Remove from the oven and place on a serving dish
- Add the cherry tomatoes on top and squeeze with lemon
Sautéed Brussel Sprouts
Sautéed Brussel Sprouts
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 oz brussels sprouts (pre-sliced)
- 1/4 cup red onions (diced)
- 2 cloves garlic (minced)
- 1/4 cup coco aminos or soy sauce
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp pepper
Instructions
- Add oil to the saute pan on medium-high heat and saute the red onions until they soften
- Then add the brussels sprouts and garlic. Season with garlic powder and pepper, and coco aminos (or soy sauce). Saute the mixture for 3 to 5 minutes.
- Once the brussel sprouts softens, remove from the pan and place on a serving dish.
Cauliflower Fried Rice
Cauliflower Fried Rice
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 4 cups cauliflower rice
- 1 cup frozen peas
- 1 cup shredded carrots
- 1/4 cup shredded red cabbage
- 1/2 cup red onions (diced)
- 2 cloves garlic (minced)
- 1/4 cup coco aminos
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
Instructions
- Add 2 tbsp of olive oil to the saute pan on medium-high heat, then add the red onion, and garlic and saute until wilted.
- Then add the cauliflower and saute for 5 to 7 minutes until softened. Season with garlic powder, onion powder, and pepper.
- Finally, add the peas, shredded carrots, red cabbage, sesame oil, and coco aminos (or soy sauce). Stir all ingredients well for another 5 minutes.
Cauliflower Rice with Rainbow Veggies
Cauliflower Rice with Rainbow Veggies
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 4 cups cauliflower rice
- 1 cup cherry tomatoes (sliced)
- 1 cup cucumber (diced)
- 1/2 cup red onions (diced)
- 1 each lemon (sliced)
- 1/8 tsp oregano
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Add oil to the saute pan on medium-high heat. Add the red onions and the cauliflower. Saute the veggies for 5 to 7 minutes until the cauliflower softens. Season with oregano, garlic powder, onion powder, salt and pepper
- Remove from the pan and place in a bowl. Add the fresh cucumber, cherry tomatoes, juice of the lemon, and mix well.
Stir Fry Snap Peas
Stir Fry Snap Peas
Equipment
- knife
- cutting board
- spatula
- wok
Ingredients
- 1 package (8oz) snap peas
- 1/4 cup red onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 2 tbsp coco aminos
- 1 tsp sesame oil
- 1 tbsp olive oil
Instructions
- Add olive oil to the saute pan on medium-high heat and saute the red onions until they soften (about 2 to 3 minutes)
- Next, add snap peas to the pan and season with coco aminos and sesame oil
- Cook the snap peas for 3 to 5 minutes.
- Remove from the pan and top it off with the fresh cherry tomatoes.
Roasted Rainbow Carrots and Green Beans
Roasted Rainbow Carrots and Green Beans
Equipment
- sheet pan
- oven
Ingredients
- 2 cups Baby Rainbow Carrots
- 1 cup thin green beans (haricot verts)
- 1/4 cup balsamic dressing
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Season the vegetables with garlic powder and salt. Then coat them with olive oil and balsamic dressing
- Place the vegetables on a sheet pan. Place in the oven and roast vegetables for 10-15 minutes
Squash Spirals with Broccoli Stir Fry
Squash Spirals with Broccoli Stir Fry
Equipment
- knife
- cutting board
- spatula
- wok
Ingredients
- 1 package (10oz) squash spirals
- 2 cups fresh broccoli florets
- 1/4 cup red onions (diced)
- 1/4 cup shredded carrots
- 2 tbsp coco aminos
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp sesame oil
Instructions
- Add olive oil to the saute pan on medium-high heat and saute the red onion until it softens
- Next add the broccoli and squash and saute for 4 to 5 minutes until tender
- Season the veggies with garlic powder
- Then, the coco aminos (or soy sauce) and mix well
Scrambled Eggs with Sausage and Kale
Scrambled Eggs with Sausage and Kale
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 4 each eggs
- 2 cups baby kale
- 1/4 cup red onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 1 each pre-cooked sausage links (3 oz)
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Scramble the eggs in a bowl
- Add oil to a saute pan on medium-high heat and saute the sausage slices until they are golden brown (about 2 to 3 minutes).
- Next, add the red onion, cherry tomatoes, and kale and stir until they soften
- Remove the mixture from the pan
- Add the scrambled eggs into the pan and cook for 3 to 5 minutes until the eggs have set
- Serve the eggs with the vegetable and sausage mixture
Tomato Alfredo Baked Chicken with Asparagus
Equipment
Ingredients
Instructions