Coconut Curry Chicken & Veggies, inspired by one of the best, yum!
As you all know I am a big fan of Dr. Mark Hyman and I try to follow a lot of his guidelines and suggestions. He has helped me with so many things when it comes to my diet today. He is the one that made me aware of how important it is to be on a no sugar diet, for my personal health as I was suffering from digestive issues and food sensitives.
As I am in the midst of developing an online 28 day “quit added sugar for better metabolic health:” program, I thought it would be the perfect time to share one of his recipes.
If you haven’t taken advantage of my FREE 3 Day Kick starter Course “Quit added sugars for better metabolic health”
Eating a diet without added sugars can be tasty, fun, and healthier.
You see, sugars can add to an unhealthy metabolic system, where inflammation can occur in our bodies. This could affect the function of our immune system, which is not a good thing when we want our bodies to fight illnesses, right?
So here we go. Let’s have a taste of a sugar-free dinner!
Coconut Curry Chicken & Vegetables (Inspired by Dr. Mark Hyman from the book, The Blood Sugar Solution)
- 2 tablespoons of sesame oil (I didn’t have sesame oil, so I used Olive Oil)
- 1 Tablespoon of Mustard seeds (I didn’t have mustard seeds, so I used Garlic)
- 1 cup onion, chopped
- 1 tablespoon Garlic, chopped
- 1 tablespoon curry powder
- Pinch of cayenne pepper
- 2 large or 4 small chicken breasts, bone-in (I used boneless, cut in cubes)
- ½ teaspoon of sea salt
- 1 small carrot, diced
- 2 cups cauliflower, medium florets
- ½ green bell pepper, diced
- 1 apple, chopped
- 1(13oz.) can coconut milk
- 1 ½ cups of frozen peas (I used chopped fresh broccoli)
- Chopped fresh cilantro
In a large sauté pan, heat the oil on medium heat. Add mustard seeds and stir for 10 seconds. Add the onions and garlic to sauté for 5 minutes. Add curry and cayenne to coat the onions, add the chicken, sprinkle with salt, and sear on both sides.
Add the carrots cauliflower, peppers, and simmer on low heat for 3-4 minutes. Add the apple and coconut milk and simmer on low heat for 15-20 minutes or until the chicken is cooked through. Add the peas/ broccoli and simmer for another 2-3 minutes. Garnish with cilantro and serve.
I served this over quinoa, and it was delicious.
So here you go, a recipe that is healthy, delicious, and simple to make. I hope you enjoy this recipe, let me know if you made it and what your experience was. Did you like it, did you find it easy to make?
Leave me your thoughts down below!
So, if you enjoyed this recipe check out my r Coconut Curry Chicken & Veggies, inspired by one of the best, yummy!recipe suggestions for making drinking water more fun and tastier. Just click here
Until next time;
Lots of love, Andi:)