Paleo Chicken Vegetable Curry Stir Fry
- Number of Servings: 6
Ingredients
Directions
1 tbsp Coconut Oil 2 Fresno Peppers, sliced 1 tbsp Minced Garlic1 tbsp Tandoori Spice Curry Powder 1 tbsp Hot Madras Curry powder 2 lbs Boneless, Skinless Chicken Breast, chopped300 grams Spinach and Kale mix10 leaves Basil, chopped 6 oz Carrots 1 large Onions, chopped
Melt coconut oil over medium-high heat. Saute peppers, onion, carrots, and chicken in coconut oil. Add both curry powders and garlic, continue cooking until chicken is cooked through. Add spinach. Stir until wilted. Add basil. Stir until basil is warmed. Serve.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MICRONERDCHICK.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MICRONERDCHICK.
Nutritional Info Amount Per Serving
- Calories: 223.9
- Total Fat: 7.2 g
- Cholesterol: 93.3 mg
- Sodium: 544.7 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.3 g
- Protein: 31.5 g
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