Coconut Curry Chicken Bowl

This Coconut Curry Chicken Bowl is a delightful fusion of Southeast Asian and Caribbean flavors, perfect for Whole30 enthusiasts. Tender chicken thighs are simmered in a creamy coconut milk sauce infused with aromatic spices like ginger, turmeric, and garlic, served over a bed of vibrant sautéed vegetables. The dish is both satisfying and nourishing, bursting with flavors that will transport your taste buds to the tropics while adhering strictly to Whole30 guidelines.

Ingredients:

• 1.5 lbs chicken thighs, boneless and skinless
• 1 can (14 oz) coconut milk
• 2 tbsp coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp turmeric powder
• 1 tbsp curry powder
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup green beans, trimmed
• Salt and pepper to taste
• Fresh cilantro for garnish
• Juice of 1 lime

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add diced onion and sauté until translucent.
2. Stir in garlic and ginger, cooking for an additional minute until fragrant.
3. Add chicken thighs to the pan, browning on all sides for about 5-7 minutes.
4. Sprinkle in turmeric and curry powder, mixing well to coat the chicken.
5. Pour in the coconut milk, bring to a simmer, and reduce heat to low. Cover and cook for 20-25 minutes, or until chicken is cooked through.
6. In the last 10 minutes of cooking, add the sliced bell pepper, zucchini, and green beans. Season with salt and pepper to taste.
7. Once cooked, squeeze lime juice over the dish and garnish with fresh cilantro before serving.