Easy Chicken Curry & Rice Meal Prep

flavcity.com

Marianne Shaver Kleminski

subheading: FOR THE CHICKEN:

2 pounds of chicken breast strips or tenders

3 tablespoons of yellow curry powder I use “muchi”

Olive oil

Kosher salt

subheading: FOR THE YOGURT SAUCE:

¾ cup greek style yogurt full or non-fat

Zest of half a lime

1 teaspoon extra virgin olive oil or regular olive oil

1 clove of garlic finely grated

¼ teaspoon kosher salt

Small crack of fresh pepper

2 to 3 tablespoons water

1 tablespoon pomegranate molasses

subheading: FOR THE RICE:

½ a red onion finely chopped

2 cloves of garlic minced

1.5 teaspoon freshly grated ginger

1.5 teaspoons turmeric powder

1 ¼ cups jasmine rice

1 cup each coconut milk and water

¼ cup green onions finely sliced

Zest of 1 lime

2 tablespoons unsweetened & shredded coconut flakes

Olive oil

Kosher salt

Freshly cracked pepper

subheading: FOR THE SALAD:

¼ cup of unsalted & roasted peanuts

½ teaspoon each smoked paprika & cumin

¼ teaspoon cayenne pepper

Olive oil

Kosher salt

6 ounce bag of baby spinach

1 to 2 small persian cucumbers thinly sliced

2 carrots peeled and grated

¼ cup dates sliced

subheading: FOR THE SALAD DRESSING:

Zest and juice of 1 lemon

Zest of half an orange

Juice of ⅓ an orange

1 tablespoon agave nectar or honey

¼ teaspoon kosher salt

Couple small cracks of pepper

2 to 3 tablespoons extra virgin olive oil

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