CURRY CHICKEN & QUINOA SALAD

1 pound boneless, skinless chicken breasts

½ cup quinoa

4 carrots, peeled and shredded

1 cup grapes, halved (or ½ cup golden raisins) 

⅔ cup plain 0% Greek yogurt

¼ cup apple cider vinegar

2 tablespoons curry

 

Place chicken breasts in a large pot of water, enough to cover the chicken entirely. Bring the water to a boil on the stovetop, then reduce to medium heat and boil 15-20 minutes. In a separate saucepan, bring the quinoa and 1 cup of water to a boil on high heat. Turn the heat to low and simmer for 15 minutes. Transfer the cooked quinoa to a large mixing bowl. Strain the chicken and cool completely. Chop the chicken into small pieces, and add to the quinoa bowl. Stir in the carrots and grapes. Toss with the Greek yogurt, apple cider vinegar, curry, salt and pepper. Makes 4 servings [Per serving: 265 calories, 2g fat, 26g carbs, 36g protein, 9g sugar].

 

CURRY CAULIFLOWER RICE SALAD

4 cups cauliflower rice 

1 bunch cilantro, chopped

2 sweet potatoes

¼ cup almond butter

2 tablespoons curry powder

¼ cup apple cider vinegar

2 tablespoons agave (or 4 pitted Medjool dates)

 

Preheat the oven to 450 degrees. Microwave the sweet potatoes on high for 5 minutes, then remove and cut into cubes. Place on a baking sheet lightly coated with nonstick spray and roast for 20-25 minutes until lightly browned. While the sweet potatoes cook, make the sauce by blending almond butter, curry powder, vinegar and agave (or dates) until smooth [optional: spice it up with some sriracha]. Use a food processor to pulse the raw cauliflower florets into rice. When the potatoes are finished cooking, transfer to a large mixing bowl and toss with the cauliflower rice, cilantro and curry dressing. Makes 4 servings [Per serving: 230 calories, 9g fat, 35g carbs, 8g fiber, 16g sugar, 9g protein].

 

CURRY CHICKEN

4-6 chicken thighs (skinless, de-boned)

1/4 cup curry powder

2 cups low-sodium chicken broth

12 ounces tomato paste

1 head cauliflower, chopped

2 cups green peas (fresh or canned)

1 cup golden raisins

 

Add ingredients to a slow cooker, stirring to combine. Simmer on low heat and keep covered (all day/night). For quicker cooking times, set the slow cooker to high heat and simmer for at least 2 hours, until the chicken is cooked through. Serves 4-6.