Are you ready for one of my favorite FAST week night dinners? Best part? It is Whole 30 approved and delicious. This red curry chicken turned me into a curry believer.
Before I had zero desire to ever have curry. The first time I ever tried curry it was in a to go box with soggy veggies and a very unappealing greenish yellow sauce. Since then I have stayed far away.
This curry however has made me want to try a true authentic curry. The chicken was simmered in coconut milk with red curry paste, garlic, and tons of cayenne pepper. I folded in some steamed broccoli for texture and served over crisp roasted potatoes since I am skipping the rice.
I love the little bit of lime zest on time to really cut through the heat and bring some bright flavor to the dish. We have already made this recipe again and tried swapping the chicken for shrimp.
I know when I diet or try to eat clean I get stuck in these ruts throughout the week and we end up with a roasted chicken breast and roasted veggie most of the time. I think this recipe was a nice break that helped open us to different versions of our roasted classic.
If you aren’t a huge fan of coconut milk I would still advise you to try this dish. Since we are using an unsweet coconut milk it does not stand out as the main ingredient to me. I think everything did a great job of coming together and delivering a very tasty medley of flavors.
Ok I admit it. I AM obsessed with harissa spices. I love having a spice mixture that slowly builds up heat. You can use a little for a mild spice or a lot for a spicy flavor that slowly warms your palate. Baked harissa chicken was definitely at the top of my to do list. I wanted to try something that would work with the Whole 30 plan or just if you need something fast and healthy! This chicken and shrimp is baked with lots of harissa seasoning, paprika, salt and pepper!
I needed something that could be thrown together fast after a long day at work. I dropped a little coconut oil on a sheet pan and spread out some chicken breast, cauliflower, and halved potatoes. After liberally seasoning everything I baked for 20 minutes. You are going to see the chicken start to have this gorgeous deep red crust and the cauliflower will start to brown. Flip everything over and season again. Add shrimp and season with a little salt and pepper.
One thing you are going to want to do is add a little moisture to the sheet around the half way point. I completely forgot to do this and a few of my chicken pieces dried out. You can drizzle on a little chicken stock, olive oil, coconut oil, even water just make sure you add it to the chicken before your first flip.
Baked harissa chicken and shrimp with lots of veggies.
½ pound of chicken breast, cubed
½ pound of large raw shrimp, shells removed
2 tbsp of coconut oil
2 tbsp of harissa seasoning
1 tbsp of paprika
salt and pepper
¼ cup of chicken stock or water
1 lemon halved
2 cups of cauliflower
2 small potatoes
Preheat the oven to 400 degrees.
Grease the a large sheet pan with coconut oil.
Spread out the chicken cubes and cauliflower.
Season with half of the harissa and paprika.
Salt and pepper.
Halve the 2 potatoes and place them flat side down on the sheet.*
Bake for 20 minutes.
Drizzle water or stock over the chicken pieces.
Flip everything over and season with remaining harissa and paprika.
Salt and pepper.
Now add the shrimp and season with salt and pepper.
Bake for another 10-15 minutes. Or until chicken reaches 160 degrees.
Once everything rests your chicken should come up to 165 degrees.
Sprinkle with lemon halves.
* I Microwaved my potatoes for 5 minutes before cutting in half to make the cook time a little faster.
This is definitely one of my new favorite meals. I started with a bowl of mixed greens and added my chicken, shrimp, and veggies then squeezed a little more lemon on top. Sriracha is also a delicious topper!
Are you trying to eat healthier this year? If so what are some of your favorite recipes???
So I have been considering trying this Whole 30 thing. I bought the book, mapped out my shopping game plan, but I wanted to make sure I had lots of recipes under my belt before committing to the full 30 days. Right now I have been dairy and grain free for a week, but I’m thinking of having Saturday cheat days. There are tons of recipes I want to try out for the blog and I don’t want to limit them too much. BUT I had to share this recipe because it is just so good!
We are total suckers for Waffle House hashbrowns. These aren’t my usual extra cheese order, but they sure are tasty. A layer of shredded potato with lots of seasoning, sauteed jalapenos, mushrooms, and tomato, a coconut oil fried egg and avocado. Everything is Whole 30 approved. It is something easy to change up and once I added my hot sauce I seriously didn’t miss my cheese!