Red Curry Chicken with Vegetables

THE ROASTED ROOT
9Ingredients
30Minutes
390Calories

Ingredients

US|METRIC
  • 14 ounces full fat coconut milk
  • 1 red bell pepper (cut into match sticks)
  • 1 japanese eggplant (small, peeled and chopped)
  • 2 tablespoons red curry paste
  • 1 zucchini squash (small, chopped)
  • 1 yellow squash (small, chopped)
  • 3/4 pound boneless skinless chicken breast (1 breast, sliced)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon sea salt (to taste)
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    NutritionView More

    390Calories
    Sodium11% DV270mg
    Fat40% DV26g
    Protein45% DV23g
    Carbs6% DV19g
    Fiber28% DV7g
    Calories390Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol55mg18%
    Sodium270mg11%
    Potassium1260mg36%
    Protein23g45%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber7g28%
    Sugars10g20%
    Vitamin A25%
    Vitamin C110%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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