with Zoodles

RECIPE SUMMARY

Chicken Curry with Zoodles

Makes 3 Servings: Counts towards 2 cups Vegetables, 1 Serving Meat, 1 tablespoon Oil, 1 Dairy Option

INGREDIENTS

2 teaspoons Turmeric

1 teaspoon Coriander

1 teaspoon Cumin

1 teaspoon Sea Salt

2 to 3 Cloves of Garlic, minced

1 inch Piece Fresh Ginger, grated

3 tablespoons Coconut Oil

3 Personal Servings Chicken, chopped into 2 inch pieces

1 cup Imagine Organic Free Range Chicken Broth

1½ cups Unsweetened Coconut Milk

1 cup Jicama, chopped

1 Red Bell Pepper, diced

4 cups Zucchini, spiralized

½ Lemon, juiced

Cilantro, for garnish

DIRECTIONS

Combine turmeric, coriander, cumin, salt, garlic, and ginger in a small bowl; set aside.

Melt the coconut oil in a large skillet or pot over medium high heat; saute the chicken and jicama pieces for 5 to 7 minutes, or until no longer pink. Stir in the spice mixture and cook for another minute, then add the chicken broth and coconut milk; stir to combine.

Add the red bell pepper to the pan and bring to a boil; reduce the heat to low and simmer for 5 minutes.

Add the zucchini noodles and cook for another 5 minutes, or until the chicken is cooked through. Squeeze in lemon juice and garnish with cilantro.

Ingredients