Nick’s Pick | Paleo: Indian-Spiced One-Pan Chicken
over Wilted Greens & Bok Choy Coconut Curry
Cooking time
20 minutes
Servings
2/4
Calories
420 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Get cozy with this veggie-rich curry topped with slices of juicy spiced chicken breasts. Garlic and ginger blend with the creamy silkiness of coconut milk and the sharpness of freshly squeezed lemon to take wilted leafy greens and tender-crisp bok choy tips on a fun flavour experience. There’s plenty of sauciness in this dish, and each serving also provides a good dose of meat proteins to abide by paleo diet principles.
We will send you:
- 2 Chicken breasts
- 120g Baby greens (baby spinach or kale)
- 50g Diced onions
- 450g Baby bok choy
- 15ml Minced garlic
- 15ml Ginger paste
- 1 Lemon
- 165ml Coconut milk
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
12 g
Sodium
480 mg
Total Carb
16 g
Sugars
6 g
Protein
45 g
Fibre
4 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, quarter the lemon. Remove the root ends of the bok choy; separate the leaves (halve crosswise if large).
Start the curry
In the reserved pan, heat a drizzle of oil on medium-high. Add the onions, ginger and garlic. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the coconut milk, ⅓ cup water (double for 4 portions), the remaining spices and pepper. Cook, stirring occasionally, 5 to 7 min. (7 to 9 min. for 4 portions), until thickened. Add the juice of up to ½ the lemon wedges; stir well.
Finish the curry
To the pan of curry, add the bok choy, spinach and S&P. Cook, stirring frequently, 2 to 3 min., until the bok choy is tender and the spinach has wilted.
Plate your dish
Divide the curry between your bowls. Top with the chicken. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
