It’s January. It’s a new year. It’s time for some healthy dishes. I normally eat pretty healthy throughout the year, with the exceptions of weekends. I don’t know what happened to me in December though. I think the sugar aliens abducted me and did something to my body to make me eat sugar every single day. Or, it could have been all the treats I made and thought keeping a small “stash” for myself was ok. I think the truth is, my family was home, I was making goodies almost daily, and I fully embraced the holidays! Whatever it was that happened to me and my lack of self-control, almost immediately after Christmas, I was ready to get back on track. I don’t wait for New Year’s to make resolutions. I am continually trying to improve myself and my lifestyle throughout the year.
I want to share one of my favorite, easy, healthy, weeknight meals today. I normally make this a few times a month. I found this recipe last year when I was searching for rice substitutions. I wanted to be able to make dinner without a starch and my family to still enjoy it. I succeeded when I found this recipe that uses cauliflower for the rice. My girls would not normally eat cauliflower, but when I “sneak” it into this dish, they devour it. The last few times I have made this, I shredded my chicken. You can leave your chicken in bite size pieces if you want, but I like it better shredded. You can add in whatever veggies you want, as well. If you don’t like asparagus, try it with green beans. This dish is pretty adaptable. Healthy eating doesn’t have to be boring… you just have to get creative.
- 1 bundle of asparagus
- 2-3 chicken breasts, cut into bite sized pieces
- 3 tablespoons coconut/olive oil, divided
- ½ head of cauliflower
- ½ large onion- thinly sliced
- 1 pepper, red, orange, or green- chopped
- ½- 3/4 can coconut milk
- 3 tablespoons curry powder (depending on your taste)
- 1 tablespoon cumin
- a few shakes of chili flakes
- ground fresh pepper to taste
- 2 bay leaves
- Preheat oven to 400°F.
- Place asparagus on a baking sheet lined with aluminum foil. Drizzle olive oil over asparagus and bake for 30 minutes.
- In a large skillet over medium heat, brown the chicken in 1 tablespoon of coconut/olive oil. Set aside.
- Place cauliflower florets in a food processor and pulverize until “rice” consistency.
- Add the cauliflower, onion, pepper in skillet with the remaining coconut/olive oil and cook for about 5-7 minutes, until softened
- Pour coconut milk into skillet and stir. Add curry powder, cumin, chili flakes, pepper, and bay leaves. Add chicken.
- Stir everything together. Reduce temperature to low and cook for about 20 minutes.
- Serve the chicken curry on the bed of asparagus.
Recipe source: slightly adapted from Paleodish