Caribbean-inspired Chicken & Plantain Curry Meal Prep

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 480

Protein 46g

Fat 16g

Carbs 42g

Total Time 40 minutes

Caribbean-inspired Chicken & Plantain Curry Meal Prep

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

Ingredients for 4 servings

Seasoned cauliflower rice
- 1 1/2 large head of cauliflower, just florets and no leaves
- 1 teaspoon bouillon season
- 2 teaspoons dried thyme
2 tablespoons avocado oil
2 medium plantains, peeled and sliced on a bias
Chicken
- 1 1/2 lb chicken breasts, cut into 1-inch pieces
- 1 teaspoon olive oil
- 3 garlic cloves, minced
- 2 green onion stalks, finely chopped green parts only
- 1 teaspoon dried thyme
- 1 teaspoon cayenne
- pinch of sea salt & pepper
1 1/2 tablespoons curry powder
2 cups canned lite coconut milk (about 1.5 cans)
- alternate: 1 can + 4 – 5 oz water
sea salt & pepper to taste
Garnish
- red pepper
- red onion
- fresh herbs like cilantro or parsley

Steps

Add chicken to a mixing bowl and add the seasonings and oil as a binder. Toss together then cover and set aside to marinate for 20 minutes.
To prepare the cauliflower rice, follow the steps here. Once the rice is created, simply mix in the seasoning and set aside.
Set a large nonstick skillet on medium high heat. Once hot, add oil and the plantain pieces. Lay the pieces flat in the skillet and allow them to cook undisturbed until sear marks appear, about 3 minutes, then flip to sear the other side, about another 3 minutes. Then remove from the skillet.
Add the chicken to the skillet and cook until the outside is seared, about 4 – 6 minutes, do not worry if the chicken is not cooked throuhg. Add the plantains back to the skillet and sprinkle in the curry powder and gently fold everything together.
Reduce the heat to medium, then pour in the coconut milk and bring to a simmer. Stir to combine and then reduce heat to low. Cover and cook for 12 – 15 minutes. Then remove from the heat and allow to cool and thicken. PRO-TIP: if you prefer a creamier texture but do not want to add full fat coconut milk, then simply mix 1 tablespoon of arrowroot or cornstarch with 2 tablespoons of water, then pour into the skillet along with the coconut milk.
Evenly divide the rice among the meal containers, then top with chicken & plantain mixture. Garnish and enjoy! Meals should last for 4 – 5 days in the fridge but for best results, freeze any meal you will not eat within 2 days.