Spicy Pulled Curry Chicken with Baby Carrots

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 160.3
  • Total Fat: 4.5 g
  • Cholesterol: 77.4 mg
  • Sodium: 333.3 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 19.6 g

View full nutritional breakdown of Spicy Pulled Curry Chicken with Baby Carrots calories by ingredient


Introduction

Low Carb, Low Calorie, Low Fat, High Protein, very filling and TONS of flavor! Low Carb, Low Calorie, Low Fat, High Protein, very filling and TONS of flavor!
Number of Servings: 6

Ingredients

    Boneless skinless chicken thighs (as many as you need)
    4tbs. Curry Powder
    1 lb. bag of baby carrots
    1 can of chicken broth
    1 tsp of cayenne, hot red pepper flakes or chili oil


Tips

This recipe could also be made in a slow cooker - although it will take much longer - cook chicken for 6-8 hours. Add carrots in last two hours. Drain broth and set aside. Empty chicken and carrots into a fry pan, add spices.

You can make this recipe with rice, or roll in raw spinach and make pulled chicken spinach wraps...delicious hot or cold!!


Directions

Place chicken thighs on bottom of pressure cooker pan, then layer baby carrots on top of chicken.

Pour chicken broth over chicken & carrots.

Place lid on pressure cooker and heat on high.

Once pan locks, continue to cook for 20 minutes.

Drain chicken broth from pan. (set aside if you would like to make rice with the dish)

Break up chicken thighs with a fork (they should shred easily)

Add curry powder (approx. 4 tbsp or until chicken takes on a nice bright yellow color)

Add hot pepper or chili oil to taste for spice





Serving Size: 4 ounces