Curry-Cashew Chicken
Sautéed Cauliflower Rice
Ingredients
- 2 tsp ground ginger
- ½ tsp salt
- ⅛ tsp cayenne pepper
- 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 onion, chopped
- 2 Tbsp olive oil
- 1 (14.5-oz) can diced tomatoes
- ½ cup unsweetened coconut milk
- 2½ Tbsp green curry paste
- ¼ cup cashews
- 1 lime, cut into wedges
Instructions
- Combine ginger, salt, and cayenne pepper in a shallow bowl. Add chicken, and toss.
- Cook chicken and onion in hot oil in a large skillet over medium-high heat 8 minutes or until chicken is browned, stirring constantly.
- Add tomatoes, coconut milk, and curry paste. Bring to a boil; reduce heat, and simmer 15 minutes.
- Serve chicken mixture over Cauli-Rice recipe; sprinkle with nuts, and serve with lime wedges.
Side Dish Ingredients
- 2 (16-oz) pkg cauliflower crumbles (such as Green Giant)
- 2 Tbsp vegetable oil
- ½ cup low-sodium chicken broth
Side Dish Instructions
- Sauté cauliflower in hot oil in a large skillet over medium-high heat 3 minutes; add broth. Cover and cook 10 to 15 minutes or until cauliflower is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
286
|
50
|
336
|
| Fat (g) | 13 | 5 | 18 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 9 | 2 | 11 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 810 | 14 | 824 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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