14-Day REBOOT – Day Four Dinner

If you are looking for a flavorful protein filled main dish with a lighter side option, this is the perfect recipe. I love curry and all the array of flavors you can add. Making it homemade allows you to buy the purest ingredients to get only the good stuff from the base of the curry sauce. There will be enough here to save some for lunch the next day, if you can stop yourself from eating it all!

The cucumber salad is sweetened simply with stevia and is full of tart and savory flavors to balance it out. Cucumbers are one of those fruits that are naturally detoxifying as it is mainly water based, so you are getting a ton of rich nutrients while taking care of your major organs in detoxing them.  

 

*THIS RECIPE IS REBOOT & FuN APPROVED


COCONUT CURRY CHICKEN with CUCUMBER SALAD

INGREDIENTS
2 lbs chicken breast, chunked
1 can whole fat coconut milk
2 cups broccoli, chopped
1 red pepper, sliced
1 small jalapeno pepper, chopped fine
1 cup mushrooms, sliced
1 onion, sliced
1 Tbls curry
2 cloves garlic, minced
1 tsp ginger, minced
Salt and pepper to taste

INSTRUCTIONS
STEP ONE:
In a large skillet, add coconut milk, broccoli and onions. Cook on medium high for 10 minutes.  Add the mushrooms, curry, garlic, ginger and other seasonings.  Cover and cook an additional 15 minutes over medium low heat.

STEP TWO:
Garnish with fresh cilantro before serving.
REBOOT Meal is served with Cucumber Salad (see below)
Other Serving Suggestion:  Serve over raw zucchini noodles or by itself.

Save leftovers for lunch tomorrow.


CUCMBER SALAD

1 European cucumber, sliced
1 Tbls vinegar
1 tsp stevia
½ tsp salt
1 tsp chopped herbs
     basil, thyme, parsley, cilantro

Prepare dressing and pour over sliced cucumbers. Refrigerate for 1 hour before serving.

 


OTHER RESOURCES: 
– New here? This recipe is made especially for The 14-Day REBOOT plan.

 

Photo Cred: Montana Munchies

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