with Pre-Prepped Veggies & Lime
Nip that chicken soup craving in the bud with this four-step soup. Complete with plenty of veggies to keep the carbs in check, you have the best ingredients to soak up all of this coconutty deliciousness. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Chicken tenderloins
2 packet
Lime
0.5
Green Veg Mix
1 packet
Mild North Indian spice blend
1 sachet
Mumbai spice blend
1 sachet
Coconut milk
1 packet
Water
0.75 cup
Coriander
1 packet
• Cut chicken tenderloins into 2m chunks. Slice lime into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken tenderloins in batches, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl.
• Return the frying pan to high heat with a drizzle of olive oil. • Cook green veg mix, until just softened, 3-4 minutes. TIP: Add a dash of water to the veggies to help speed up the cooking process.
• Reduce heat to medium, then add Mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute. • Add coconut milk, the water and return the chicken to the pan and, cook, stirring, until slightly thickened, 2-3 minutes. • Season to taste.
• Divide the Indian coconut chicken soup between bowls. • Tear over coriander and serve with lime wedges. Enjoy!
4260
kJ
Energy (kJ)
1018
kcal
Calories
35.4
g
Fat
19.8
g
of which saturates
14.7
g
Carbohydrate
7.8
g
of which sugars
8.7
g
Dietary Fibre
157.5
g
Protein
1477
mg
Sodium
