Coconut Chili Curry Chicken Whole30 & Paleo

The "chili" part happened completely accidentally! I was making my sheet pan fajitas chicken marinade at the same time because they share so many of the same ingredients and accidentally picked up the chili powder instead of the curry powder.  I decided to see how it turned out and LOVED it! So now these two recipes share even more in common!

This + my fajitas are a great meal prep option - totally different flavors, same base ingredients, amount of prep/cook time. The best part is, you can make the marinades ahead of time and prep your veggies while the chicken & marinade do their thing! I am a huge fan of optimizing ingredients and time, and this recipe (along with the fajitas) really do it!

 Coconut Chili Curry Chicken Marinade Ingredients (make 30min-8hrs ahead):

Veggies:
  • 1/2 onion diced
  • bottom part of green onions
  • 1/3 of 3 different colored bell peppers (or 1 whole bell pepper)
  • 1/2 of 8oz container of sliced baby bellas
  • 1-2 handfulls of carrot chips
  • Cauli Rice or Greens (to serve over)

Steps:
  • Mix coconut cream, aminos, lime juice, and spices together. Place sliced raw chicken in marinade 30min min (the longer it sits the getter it gets)
  • Cut veggies 
  • Heat pan over medium & spray with avocado oil spray.
  • Add diced onions and sliced green onion bottoms to pan & cook until translucent. 
  • Add chicken & marinade to pan, cook for 5 min on each side covering the pan in between.
  • After chicken has been cooked on both sides, add remaining veggies mixing to coat in all the sauce!
  • Let veggies cook about another 5 min... simmer longer to let sauce thicken to your liking
  • Serve over Cauli rice or Veggies. 
*Links & Notes:

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