Ingredients (for 2 servings):
• 2 cups shredded cooked chicken (about 8 oz)
• 2 cups fresh spinach (packed)
• 1 can (13.5 oz) coconut milk (full-fat or light)
• 2 tablespoons curry powder
• 1 tablespoon olive oil (optional)
• Salt and pepper to taste
• Optional: cooked cauliflower rice or steamed vegetables for serving
Instructions:
1. Sauté (Optional):
◦ If using olive oil, heat it in a large pot over medium heat. Add the shredded
chicken and sauté for 2-3 minutes until warmed through.
2. Add Coconut Milk and Curry Powder:
◦ Pour in the coconut milk and add the curry powder. Stir well to combine. Bring to
a gentle simmer.
3. Add Spinach:
◦ Once the mixture is simmering, add the fresh spinach. Stir until the spinach wilts
down, about 2-3 minutes.
4. Season:
◦ Season with salt and pepper to taste. Adjust the amount of curry powder if you
prefer a stronger flavor.
5. Serve:
◦ Divide the chicken and spinach curry between two bowls. If desired, serve over
cooked cauliflower rice or steamed vegetables for a complete meal.
Macronutrients (per serving):
• Calories: ~400
• Protein: ~34g
• Carbohydrates: ~8g
• Fat: ~28g
• Fiber: ~3g
Notes:
• You can add other vegetables like bell peppers, zucchini, or carrots for additional
nutrition and flavor.
• This dish can be stored in the refrigerator for up to 3 days and reheats well.