🔄 Reposting this chicken curry recipe from last year, because I made it again recently and I honestly forgot how PERFECT it is for meal prep 🍱 Many of my patients are intimidated by starting meal prep, and I was too when I started!! 💡 I always like to say that meal prep is just cooking for a big family dinner, but packing it up in single serve portions! This recipe makes 8 servings 😱 so you can eat it all week long! It’s a great one-pot, super easy, protein and veggie filled meal 🍗 🥦

Servings: 8 Nutrition per serving: 263 cal, Protein 17g, Carbs 40g (6g fiber!), Fat 4.5g


1 lb boneless, skinless chicken breast

1 can chick peas (drained and rinsed)

1 can diced tomatoes

1 head broccoli

1 lb butternut squash

1 yellow onion

(More vegetables of choice! This time I also threw in some frozen mixed vegetables)

30 oz coconut milk

1/2 chicken broth

4 cloves garlic (minced)

1 Tbsp curry powder

1 tsp Ginger (I used ginger paste)

1 tsp red pepper flakes

4 cups cooked jasmine rice


1. Prepare vegetables by dicing onion, cubing butternut squash, and cutting broccoli off into florets. (Or just grab your frozen veggies!) Then cut chicken into cubes.

2. Add all ingredients - excluding rice - into Instant pot, stir, and cook on high pressure for 15 mins. (Crockpot users cook on high for 4 hours or low for 6-8 hours)

3. When ready to eat, prepare jasmine rice, pour curry mixture over 1/2 cup rice and enjoy! 😋

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