Bowls

Coconut Thai Curry Chicken has a creamy coconut sauce, semi spicy curry, fresh herbs and juicy chicken. All made in one skillet, it takes less than 30 minutes to make and is easy to clean up. It’s the perfect weeknight meal.

Ingredient Notes and Health Benefits:

Boneless Skinless Chicken: A great source of lean protein. I highly recommend brining the chicken before cooking it. See instructions below

Fresh Garlic: High in vitamin C, B6 and manganese, fresh garlic adds so much flavor to this recipe.

Fresh Ginger: Extremely high in antioxidants and anti-inflammatory properties, fresh ginger is very aromatic and also very flavorful.

Red Curry Paste: I love this one from Thai Kitchen.

Fresh Basil: High in vitamins, minerals and antioxidants. Many of the health benefits no longer exist once basil has been dried, so I use fresh whenever possible. It tastes much better, too!

Coconut Milk: I normally use light or reduced fat coconut milk, but in this recipe I definitely recommend using the full fat version.

How to Make Coconut Thai Curry Chicken:

Coconut Thai Curry Chicken is so easy to make and one of my favorite recipes. It’s all made in one skillet, which makes clean up easy. Let’s get started!

1st Step: Brine the chicken (see directions below). This step is optional but definitely recommended.

2nd Step: Cut chicken into bite size pieces and cook in skillet with coconut oil until brown. About 3-4 minutes per side.

3rd Step: Remove chicken from skillet and set aside.

4th Step: Add coconut oil, onion and red pepper to skillet. Cook a couple minutes until the veggies begin to soften.

5th Step: Add fresh garlic and fresh ginger. Stir and Cook 30 seconds.

6th Step: Add curry powder, ground cardamom and curry paste. Stir to coat veggies.

7th Step: Pour in coconut milk and add chicken. Cook another 5 minutes.

8th Step: Add fresh herbs and serve with flatbread and rice or veggies of choice.

How to Brine Chicken:

This step can be skipped if you are short on time, but it really helps make the chicken extra juicy, so I recommend doing it if you can. Simply place the chicken breasts into room temperature water with a 1/2 tbsp of salt. Let soat for 5-10 minutes. Remove chicken from water and pat dry.

Make sure to check out these other Chef Nat recipes: Air Fryer Chicken Parm, Honey Balsamic Glazed Salmon and Goat Cheese Prosciutto Flatbread.

Coconut Thai Curry Chicken

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 boneless skinless chicken breasts
1 yellow onion, diced
2 tbsp coconut oil, divided
2 red bell peppers, sliced
4 garlic cloves, finely chopped
2 tbsp fresh garlic, finely chopped
2 tsp curry powder
2 tsp ground coriander
4 tbsp red curry paste
1 can full fat coconut milk
1/2 cup fresh basil, chopped
3 tbsp fresh cilantro, chopped
3 tbsp fresh mint, chopped
2 pieces garlic indian flatbread

Instructions

1. Brine chicken for 10 minutes (optional, instructions above).
2. Cut chicken into bite size pieces.
3. Place 1 tbsp coconut oil into an extra large skillet and heat over medium.
4. Add chicken and cook until brown, about 3-4 minutes per side.
5. Remove chicken from skillet and place onto a plate. Set aside.
6. Place 1 tbsp coconut oil into skillet and add onions and bell peppers. Cook 2 mins.
7. Add fresh garlic and ginger. Stir and cook 30 seconds.
8. Add curry powder, ground cardamom and curry paste. Stir to coat onions and peppers. Cook 3 minutes.
9. Pour in coconut milk and then put chicken back into skillet. Cook 3-5 minutes.
10. Add basil, cilantro and mint and stir.
11. Serve with garlic indian flatbread and rice or veggies of choice.

Tuna Salmon Poke Bowl has fresh seafood, edamame, seaweed salad, ginger, wasabi and a citrus ponzu sauce. Full of flavor, high in protein and vitamins, it comes together in 30 minutes. Cook the rice, prep the seafood, place it all in a bowl and drizzle with sauces.

Ingredient Notes and Health Benefits:

Salmon: An amazing source of healthy fat and protein, salmon is one of my favorite foods.

Ahi Tuna: Also an amazing source of protein, ahi tuna is also high in vitamin c, selenium, manganese and zinc.

Seaweed Salad: High in iodine and iron, vitamin B, E, C and A. Iodine can be challenging to find in other foods, and seaweed salad is delicious so it’s a win win.

How to Make Tuna Salmon Poke Bowls:

Tuna Salmon Poke Bowls are one of my favorite meals to eat. You also don’t need to cook the seafood, so they are also really easy to make. Let’s get started!

Step 1: Cook rice according to package directions

Step 2: Chop salmon and tuna into bite sized pieces.

Step 3: Assemble all ingredients in a bowl.

Step 4: Pour ponzu sauce and drizzle sriracha aioli.

How To Pick Seafood for Tuna Salmon Poke Bowl:

The seafood is not cooked in poke bowls, so it is absolutely necessary to buy sushi grade seafood. I buy mine from Chula Seafood here in Scottsdale, AZ and the quality is fantastic. If you are unsure of the grade, simply ask in the seafood section of your local grocery store.

Make sure to check out these other Chef Nat recipes: Pulled Chicken Mini Sliders, Blackened Salmon Teriyaki Stir-Fry and Honey Garlic Glazed Salmon.

Tuna Salmon Poke Bowl

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Serves: 1 Prep Time: 5 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

4oz sushi grade salmon
4oz sushi grade ahi tuna
1/2 cup cooked brown rice
1 cup spring mix
1/2 cup edamame beans
1/4 cup seaweed salad
2 tbsp ginger
1/2 tbsp wasabi
1 tsp citrus ponzu sauce
1 tsp sriracha aioli

Instructions

1. Cook brown rice according to package directions.
2. Cut salmon and ahi tuna into bite sized pieces.
3. In a bowl, combine rice, spring mix, edamame, seaweed salad, ginger and wasabi.
4. Pour ponzu over salmon and tuna.
5. Drizzle sriracha aioli.

A healthy take on the popular Chinese dish, this recipe is high in protein, nutrient dense and so flavorful. Juicy chicken breaded in flaxseed and brown rice flour, coated in a sweet and tangy orange sauce. It comes together in 30 minutes and is very easy to make.

Ingredient Notes and Health Benefits:

Chicken Tenderloins: A great source of lean protein. You could also use chicken breast and cut it into small pieces

Ground Flaxseed: This is the first layer of the breading. Rather than using cornstarch (which is commonly used for this), I much prefer flaxseed. It is high in omega 3’s fiber and lignans, which may help prevent cancer.

Brown Rice Flour: High in fiber, and magnesium, this is a great gluten-free flour.

Orange Juice: High in vitamin c, folate and potassium, it adds so much flavor to the sauce and is very healthy

Soy Sauce: I always buy the low sodium version. It has just as much flavor and is much healthier.

Healthy Orange Chicken

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 lb chicken tenderloins, cut into bite size pieces
2 red bell peppers, cut into bite size pieces
1 yellow onion, cut into bite size pieces
2 tbsp coconut oil
3 eggs
1/2 cup ground flaxseed
1 cup brown rice flour
1 tbsp sesame seeds
1/2-1 tsp salt
Sauce:
2 cups orange juice
1/4 cup soy sauce
1/4 cup low sodium chicken broth
2 garlic cloves, finely chopped
1 tbsp finely chopped ginger
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder
3 tbsp honey

Instructions

1. In 3 separate bowls, place ground flaxseed, whisked eggs and brown rice flour.
2. Place bite size chicken into ground flaxseed and coat. Do the same with the eggs and then brown rice flour.
3. Put 1 tbsp of coconut oil into a large skillet and heat to medium.
4. Place chicken into skillet and cook for about 6 minutes, flipping chicken halfway through.
5. While the chicken is cooking, chop red bell peppers and onion. Set aside.
6. Place sauce ingredients into a bowl and whisk. Set aside.
7. Remove chicken from skillet. Add other tbsp of coconut oil to skillet.
8. Add bell peppers and onion to skillet. Cook 2 minutes.
9. Add chicken back into skillet, then add sauce and salt. Stir to coat.
10. Simmer over medium heat covered for 8 minutes. Remove cover and simmer for another 2 minutes, allowing the sauce to thicken.
11. Serve over rice, quinoa, or a harvest grain blend (Trader Joe's). Top with sesame seeds and enjoy.

This simple thai dish is easy to prepare and ready in under 30 minutes. Flavorful thai red curry-infused coconut milk sauce, juicy chicken and fresh veggies served over a bed of quinoa. It’s the perfect meal for a weeknight dinner or meal prep.

Ingredient Notes and Health Benefits:

Chicken Tenderloin: A lean cut of chicken, I love using tenderloins for this recipe. They are also pre-cut which is extra nice.

Diced Onion: Add lots of flavor to the dish, onions contain a high level of antioxidants and anti-inflammatories.

Fresh Garlic: Have a positive impact on blood pressure, cholesterol and prevent heart disease.

Diced and Fire Roasted Tomatoes: High in lycopene, which is a powerful antioxidant that reduces the risk of many types of cancer

Reduced Fat Coconut Milk: Makes the sauce so flavorful and silky, I prefer the reduced fat version.

Red Curry Paste: I buy the Thai Kitchen brand.

Thai Red Curry Chicken

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Serves: 6 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2lbs chicken tenderloins
1 cup diced onion
1 tbsp olive oil
3 garlic cloves, finely chopped
2 red bell peppers
28oz diced fire roasted tomatoes with green chiles
26oz reduced fat coconut milk
4oz red curry paste
1/4 cup basil
1 cup uncooked quinoa

Instructions

1. Cook quinoa according to package directions.
2. Add 1/2 tbsp olive oil to skillet, heat over medium heat.
3. Add chicken tenderloins, and cook for about 5 minutes, flipping chicken half way through.
4. Remove chicken from skillet.
5. Add the other 1/2 tbsp of olive oil to skillet, then add diced onion. Cook 1 min.
6. Add garlic. Cook 30 seconds.
7. Pour in tomatoes and coconut milk. Stir to combine all ingredients.
8. Add chicken back in, cover and cook for another 10 minutes on a low simmer.
9. Scoop quinoa and curry chicken into serving bowls and top with fresh basil.

Blackened shrimp, bell peppers, quinoa, beans and roasted corn. Topped with avocado, chili lime mayo and pico de gallo. Loaded with protein, a healthy carb and healthy fat, this bowl perfect for lunch, dinner or meal prep.

Ingredient List and Health Benefits:

Jumbo Shrimp: I purchase jumbo shrimp from Trader Joe’s that is frozen and already cooked. Shrimp is a great source of lean protein.

Bell Peppers: High in vitamins and minerals, these are one of my favorite veggies.

Quinoa: A complete vegetarian protein that’s also high in fiber, several minerals and antioxidants.  It also adds great texture to this recipe.  I love the tricolor quinoa from Trader Joe’s.

Avocado: One of my favorite healthy fats, avocado is jam packed with nutrients. It’s high in vitamin K, vitamin C, potassium, fiber, folate, vitamin B5 and B6 and vitamin E.

Chili Lime Mayo: One of my favorite new items from Trader Joe’s, it’s the perfect sauce.

Pico de Gallo: Available in mild and hot, I prefer the hot version for a little extra spice

Blackened Shrimp Bowl

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 lb jumbo shrimp cooked and frozen
1 each red, orange, green bell peppers, sliced
1 cup uncooked quinoa
1 can black beans, drained
16oz package frozen roasted corn, thawed
1 avocado, chopped
4 tbsp pico de gallo
4 tbsp chili lime mayo
1 tbsp olive oil

Seasoning:
1 tbsp chili powder
1 tsp ground cumin
1 tbsp paprika
1 tsp garlic powder
1 tsp oregano
2 tsp brown sugar
1 tsp salt
1 tsp black pepper

Instructions

1. Cook quinoa according to package directions
2. Place shrimp into a large bowl and run a really slow stream of water over shrimp (about 5 min) until thawed. Drain water and pat shrimp dry.
3. Place seasonings into a small bowl
4. Slice red bell peppers
5. Pour 1 tbsp of olive oil into a skillet
6. Add peppers and shrimp to skillet, stir to coat in oil
7. Add seasoning and stir. Cook for 5 minutes
8. Drain black beans
9. Thaw corn (in microwave for 2 mins)
10. Place shrimp, peppers, corn, black beans into a bowl
11. Top with pico de gallo, avocado and chili lime mayo

Lean chicken tenderloins, colorful veggies, farro and Trader Joe’s flavorful Spicy Pumpkin Curry Chicken simmer sauce, this is the perfect fall weeknight meal.

Ingredient Notes and Health Benefits:

Red Bell Peppers: High in vitamin C, B6 and folate.  They also add great color to this stir fry and are so sweet and yummy!

Broccoli and Cauliflower: Both are cruciferous veggies, which are high in antioxidants and may have a positive impact on reducing the risk of cancer. They are also high in calcium and vitamin K, both of which are great for bone health and preventing osteoporosis

Spicy Pumpkin Curry Sauce: I get this from Trader Joe’s (shocking I know..). It’s a little spicy, creamy and super flavorful.

Farro: A highly nutritious grain, farro is high in fiber, protein, manganese and zinc. You could also use another grain such as rice, couscous or quinoa.

How to Make Spicy Pumpkin Chicken Curry:

To start, cook farro according to package directions. This should take about 10 minutes. While the farro is cooking, place chicken tenderloins in a hot skillet with 1 tbsp of olive oil. Cook chicken for 3-4 minutes per side. While the chicken is cooking, chop red onion, red bell pepper, broccoli and cauliflower. Remove chicken from skillet and place on a plate. Add veggies to skillet and cook for 2-3 minutes. Add chicken back to skillet. Pour sauce into skillet, stir to coat ingredients, cover and let simmer over medium heat for at least 5 minutes. Remove from skillet, place farro and ingredients from skillet in a bowl and top with pumpkin seeds.

Spicy Pumpkin Curry Chicken

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Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 lb chicken tenderloins
8 oz farro
1 red onion, sliced
2 red bell peppers, sliced
4 handfuls cauliflower
4 handfuls broccoli
1 jar spicy pumpkin curry simmer sauce
2 tbsp pumpkin seeds

Instructions

1. Cook farro according to package directions. This should take about 10 minutes.
2. While the farro is cooking, place chicken tenderloins in a hot skillet with 1 tbsp of olive oil.
3. Cook chicken for 3-4 minutes per side.
4. While the chicken is cooking, chop red onion, red bell pepper, broccoli and cauliflower.
5. Remove chicken from skillet and place on a plate. 
6. Place veggies in skillet and cook for 2-3 minutes.
7. Add chicken back to skillet.
8. Pour sauce into skillet, stir to coat ingredients, cover and let simmer over medium heat for at least 5 minutes.
9. Remove from skillet, place farro and ingredients from skillet in a bowl and top with pumpkin seeds.

Lean ground turkey, tri-color quinoa, veggies and a spicy Asian sauce. This recipe is perfect for a weeknight dinner or meal prep.

Ingredient Notes and Health Benefits:

Ground Turkey: One of my favorite lean proteins to cook with. You could also use ground beef in this recipe if you would prefer.

Quinoa: A complete vegetarian protein that’s also high in fiber, several minerals and antioxidants.  I love the tricolor quinoa from Trader Joe’s.

Red Bell Peppers: High in vitamin C, B6 and folate.  They also add great color to this bowl and are so sweet and yummy!

Cilantro Lime Hoisin Sauce: A popular sauce in asian cuisine, hoisin sauce is a thick dark sauce with a sweet and salty flavor.  It can be found in the asian food aisle of regular grocery stores. In this recipe I used the Cilantro Lime flavor and it was delicious! Any Hoisin sauce will work just fine.

Mirin: Also found in the asian food aisle of your regular grocery store, Mirin is a sweet cooking wine.

Coconut Aminos: A great substitute for soy sauce. It is also gluten free!

Ground Flaxseed: This helps to thicken the sauce.  Rather than use cornstarch (which is commonly used to thicken sauces, glazes, etc) I much prefer flaxseed.  It is high in omega 3’s, fiber and lignans, which may help prevent cancer.

How to Make Asian Ground Turkey and Quinoa Bowl

This recipe is very simple to follow and doesn’t take long to cook.. two wins! First, cook quinoa according to package directions. Next, finely chop white onion, red bell pepper and garlic. Add a tbsp of olive oil to a medium-hot skillet, and then add onion. Cook for 2-3 minutes, stirring often to prevent the onion from burning. Next, add the ground turkey, breaking it up as it cooks. While the turkey cooks, combine sauce ingredients in a medium sized mixing bowl and whisk together. After about 5 minutes, add the red bell peppers and garlic. Stir to combine the ingredients. Cook another minute. Pour sauce into skillet and stir to coat. Reduce heat and let simmer for 5 minutes. Chop the green onion. Turn heat off, add 3/4 of the green onion to the skillet and stir. Place Quinoa in a bowl, top with ingredients from skillet and garnish with leftover green onion, cilantro and sesame seeds.

Asian Ground Turkey and Quinoa Bowl

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Serves: 4 Prep Time: 5 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2 lbs organic ground turkey
1 cup uncooked tricolor quinoa
2 red bell peppers, finely chopped
1 white onion, finely chopped
3 green onion stalks, chopped
2 tbsp cilantro
1 tbsp sesame seeds

Sauce:
1/2 cup coconut aminos
4 tbsp cilantro lime hoisin sauce
2 tbsp mirin
1 tbsp ground flaxseed

Instructions

1. Cook quinoa according to package directions.
2. Finely chop white onion, red bell pepper and garlic.
3. Add a tbsp of olive oil to a medium-hot skillet, and then add onion. Cook for 2-3 minutes, stirring often to prevent the onion from burning.
4. Add the ground turkey, breaking it up as it cooks.
5. While the turkey cooks, combine sauce ingredients in a medium sized mixing bowl and whisk together.
6. After about 5 minutes, add the red bell peppers and garlic. Stir to combine the ingredients. Cook another minute.
7. Pour sauce into skillet and stir to coat. Reduce heat and let simmer for 5 minutes.
8. Chop the green onion. Turn heat off, add 3/4 of the green onion to the skillet and stir.
9. Place Quinoa in a bowl, top with ingredients from skillet and garnish with leftover green onion, cilantro and sesame seeds. Enjoy!