Ingredients:
400g chicken breast
2 tsp ground turmeric
2 tsp ground ginger
1 tbsp olive oil
2 small shallots, chopped
2 cloves garlic, minced
1 inch fresh ginger, grated
1/2 tsp cayenne
1/2 cup fresh cilantro, roughly chopped
400 grams sweet potato, cubed
1 cup chicken broth, low sodium
1 cup canned coconut milk, low fat
1 1/2 tbsp fish sauce
3 cups fresh spinach
Juice of 2 limes
Directions
Toss chicken breast with turmeric and ground ginger.
Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in sweet potato.
Reduce the heat to low. Add chicken broth, coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and the lime juice. Season to taste with salt.
For higher carbs, serve over rice and/or with fresh naan.
Macros per serving without rice/naan (recipe makes 4): 324 calories, 24g protein, 21g carbs, 16g fats