| 2 tbsp | Coconut Oil | |
| 2 lb | Chicken Breast, skinless, raw | |
| 1 (ea. 4.20 oz) | Bell pepper, sweet, red | |
| 2 tbsp | Curry Powder | |
| 3¾ cups | Coconut Milk, canned | |
| 3 cups | Cabbage, red, raw, shredded | |
| 8⅝ tsp | Lime juice, fresh cold-pressed | |
| 1 pinch | Salt, Kosher salt, table salt | |
| ¼ cup | Spring Onions, Scallions, Green Onions, chopped | |
| 77.44 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:13 oz (calculated)Notes: about 1 cup of meat and vegetables and 1/2 cup of sauce; sufficient as a main meal
- Cut the chicken into bite-sized chunks.
- Heat the oil in a large pan and brown the chicken in it.
- Add the curry powder and the chopped bell pepper. Cook for a couple of minutes to let the curry aroma develop.
- Add the coconut milk and bring to a simmer.
- Let simmer for 5 minutes.
- Add the shredded red cabbage and cook for another 2 to 3 minutes until the cabbage has started to soften. Check that the chicken is cooked through.
- Stir in the lime juice and season to taste.
- Serve with a topping of sliced spring onions.
- Calorie count528 kcal
- % of calories by macros
Fat 65.3 % 345 kcal 39 g Net Carbs 5.5 % 29 kcal 7.5 g Dietary Fiber 0.9 % 5 kcal 2.4 g Protein 28.2 % 149 kcal 38 g - Approx. WW SmartPoints™18.2
- Cholesterol 110.4 mg
- Sodium 123.2 mg
- Fat 39.1 g
- Saturated Fat 31.5 g
- Trans Fat 0 g
- Carbohydrates 9.9 g
- Dietary Fiber 2.4 g
- Total Sugars 3.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 38 g
- Calcium 65.2 mg
- Iron 6.1 mg
- Magnesium 122.2 mg
- Potassium 988.1 mg
- Zinc 2.1 mg
- Vitamin A (Retinol Equivalents) 66.6 mcg
- Vitamin B12 0.3 mcg
- Vitamin C 49.7 mg
- Folate 53.5 mcg
- Folic Acid 0 mcg