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Curry Spiced Chicken Meal Prep

Bobby Parrish
  • 60 minutes
  • Serves 5

INGREDIENTS

2 lb

chicken breast strips or tenders

3 tbsp

yellow curry powder (I use “muchi”)

Olive oil

Kosher salt

3/4 cup

greek style yogurt (full or non-fat)

Zest of half a lime

1 tsp

extra virgin olive oil (or regular olive oil)

1 clove

garlic (finely grated)

1/4 tsp

kosher salt

Small crack of fresh pepper

2 tbsp

water

1 tbsp

pomegranate molasses

1/2

a red onion (finely chopped)

2 cloves

garlic (minced)

1 1/2 tsp

freshly grated ginger

1 1/2 tsp

turmeric powder

1 1/4 cups

jasmine rice

1 cup

each light coconut milk and water

1/4 cup

green onions (finely sliced)

Zest of 1 lime

2 tbsp

unsweetened & shredded coconut flakes

Olive oil

Kosher salt

Freshly cracked pepper

1/4 cup

unsalted & roasted peanuts

1/2 tsp

each smoked paprika & cumin

1/4 tsp

cayenne pepper

Olive oil

Kosher salt

6 oz

bag of baby spinach

1

small persian cucumbers (thinly sliced)

2

carrots (peeled and grated)

1/4 cup

dates (sliced)

Zest and juice of 1 lemon

Zest of half an orange

Juice of 1/3 an orange

1 tbsp

agave nectar or honey

1/4 tsp

kosher salt

Couple small cracks of pepper

2 tbsp

extra virgin olive oil