Ingredients
2 chicken breasts
2 Tsp red curry paste
2 garlic cloves
1 tsp fresh ginger
1 small onion
1 cup coconut milk
1 Cup Butternut Squash
1 Cup Sweet Potato
1 Cup Broccolini
1 red bell pepper
sea salt
pepper
avocado oil
cilantro
1-2 limes
Instructions
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Preheat the oven to 400F.
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Add curry paste, crushed garlic, grated ginger, chopped onion, and coconut milk to a small baking dish and whisk until well combined.
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Add the chicken breasts and add to the oven until the chicken reaches an internal temperature of 155F degrees (20-25 minutes).
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Add Butternut Squash, Sweet Potato, Broccolini and sliced Bell Pepper to a large baking sheet, drizzle with avocado oil and season with sea salt and pepper. Then massage oil and seasoning into the vegetables.
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Add the baking sheet next to the chicken in the oven and roast for 20 minutes.
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Remove everything from the oven, dice your chicken, if desired, and divide into 4 meal prep containers. Pour curry sauce over everything, sprinkle with fresh cilantro, add a couple slices of lime and store in the fridge for up to 4 days.
Recipe courtesy of greenhealthycooking.com!
