Curried Coconut Chicken

Served this over quinoa for a meal prep with a coaching client. So yummy!

· 2 pounds boneless chicken breasts, cut into ½ inch chunks

· 1 tsp salt and pepper, or to taste

· 2-3 Tbs avocado oil

· 2 Tbs curry powder

· 1 onion, thinly sliced

· ½ cup chopped carrots

· 4 cloves garlic, crushed

· 1 14 oz can coconut milk

· 1 29 oz can crushed tomatoes

· Fresh herbs (parsley, cilantro, or thyme work great!)

1. Season chicken with salt and pepper.

2. Heat oil and curry powder over medium/high heat for 5 minutes. Stir in onions, carrots and garlic and cook for one minute more.

3. Add chicken, tossing to coat in curry oil. Reduce heat to medium, and cook 8 to 10 minutes, or until chicken is cooked through.

4. Pour coconut milk and crushed tomatoes into pan and stir to combine.

5. Cover and simmer, stirring occasionally, approximately 30 minutes.

6. Remove from heat and stir in fresh herbs of choice.

7. Serve over rice or quinoa and enjoy!