This veggie-heavy chicken dish boasts tons of flavor — thanks to red curry paste, almond butter and cashews. Crunchy cucumber noodles also make it just right for the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup coconut milk
- Juice of 2 limes, plus lime wedges for serving
- 2 tablespoons almond butter
- 2 teaspoons red curry paste (see Cook’s Note)
- 1 large carrot, spiralized
- 1/2 small head red cabbage, sliced thin
- 1 large English cucumber, spiralized
- 2 scallions, thinly sliced
- Chopped roasted, salted cashews, for serving
Instructions
- Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
- Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
- Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.
Nutrition Facts
| Calories | 400 |
| Total Fat | 19 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 125 milligrams |
| Sodium | 590 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 5 grams |
| Protein | 43 grams |
| Sugar | 7 grams |
Reviews
My husband and I both enjoyed this very much and will make it again. I made this but made a few changes after tasting the sauce. I found it very bland, and was worried the amount of sauce would not nearly be enough. So, I doubled the sauce and added some red pepper paste approx 1 tsp. That gave it enough heat to make it interesting. Also, as my husband dislikes cucumber, I used zucchini instead. It was filling and delish.
Easy to make, and delicious! I loved the fresh feel and taste. It was a hit with the family as well.
Simple, easy, delicious! What more could one ask for in a dish.
This did not disappoint! Super easy to make and delicious! I will definitely be making it again.
Delicious~I would make this again!
Excellent! Added fresh basil.
Delicious meal. Subbed pre-cut sweet potato ribbons and a cole slaw mix to make it quicker and easier and added more curry paste.
Can’t wait to make this!
I used spiralized sweet potato in place of the carrots and cucumbers. So good! Reheats nicely — perfect lunch on the go.
This was very yummy! I used spiralized zucchini instead.