Chicken Coconut Curry

• 6 oz chicken
• 1/2 cup coconut flakes
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp curry powder
• 1 cup cooked brown rice
• 1 tbsp olive oil

• 12 oz chicken
• 1 cup coconut flakes
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp curry powder
• 2 cup cooked brown rice
• 2 tbsp olive oil

• 18 oz chicken
• 1 1/2 cup coconut flakes
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp curry powder
• 3 cup cooked brown rice
• 3 tbsp olive oil

• 24 oz chicken
• 2 cup coconut flakes
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp curry powder
• 4 cup cooked brown rice
• 4 tbsp olive oil

1. Warm the olive oil in a deep pan over medium, about 1 minute, until it shimmers.

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2. Add the curry powder and cook, about 1 minute, until it smells fragrant and toasty.

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3. Add the chicken and stir to coat, then cook, 5 to 6 minutes, until the outsides turn white and no raw pink shows.

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4. Add the broccoli and a splash of water and simmer, 5 to 6 minutes, until the broccoli is bright and just tender.

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5. Stir in the spinach and the coconut flakes and simmer, 4 to 5 minutes, until the spinach wilts, the sauce thickens, and the chicken reaches 165°F in the center with no cold spots.

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6. Spoon over the brown rice and serve hot.

• Calories839
• Protein60g
• Carbs60g
• Fat42g
• Fiber13g
• Sodium206mg

• Inflammation
• A Healthy Weight

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