Red Curry Chicken – Whole 30 Approved!

red curry chicken

red curry chicken

Are you ready for one of my favorite FAST week night dinners? Best part? It is Whole 30 approved and delicious. This red curry chicken turned me into a curry believer.

Before I had zero desire to ever have curry. The first time I ever tried curry it was in a to go box with soggy veggies and a very unappealing greenish yellow sauce. Since then I have stayed far away.

This curry however has made me want to try a true authentic curry. The chicken was simmered in coconut milk with red curry paste, garlic, and tons of cayenne pepper. I folded in some steamed broccoli for texture and served over crisp roasted potatoes since I am skipping the rice.

I love the little bit of lime zest on time to really cut through the heat and bring some bright flavor to the dish. We have already made this recipe again and tried swapping the chicken for shrimp.

red curry chicken

I know when I diet or try to eat clean I get stuck in these ruts throughout the week and we end up with a roasted chicken breast and roasted veggie most of the time. I think this recipe was a nice break that helped open us to different versions of our roasted classic.

If you aren’t a huge fan of coconut milk I would still advise you to try this dish. Since we are using an unsweet coconut milk it does not stand out as the main ingredient to me. I think everything did a great job of coming together and delivering a very tasty medley of flavors.

Red Curry Chicken – Whole 30 Approved!
Recipe Type: Red Curry Chicken, Dinner
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 2-3
A twist on classic roasted veggies and protein. Chicken simmered in a rich red curry sauce then tossed with broccoli and served over crispy potatoes.
  • 1 pound of chicken breast
  • 1/2 cup of unsweet coconut milk
  • 2 tbsp of red curry paste
  • 1 tsp of cayenne pepper (optional)
  • 1 lime and the zest from the lime
  • 1 tsp of chopped garlic
  • 1 tsp of garlic powder
  • salt and pepper to taste
  • 1 cup of steam broccoli
  • 2 small russet potatoes chopped
  • 2 tbsp of coconut oil melted
  1. Preheat the oven to 425 degrees.
  2. Toss chopped potatoes with 1 tbsp of coconut oil and spread out on a baking sheet. Bake for 20 minutes or until golden brown. I like to flip my potatoes after 10 minutes for added crunch.
  3. In a sauce pan heat 1 tbsp of coconut oil over medium heat.
  4. Add in the chicken breast and cook until golden brown and up to 160 degrees.
  5. Season with salt and pepper as you go.
  6. Take chicken out of the pan and let rest.
  7. Add the chopped garlic into the pan and heat over medium low.
  8. Once the garlic is a golden color add the coconut milk and curry paste.
  9. Add in the cayenne and garlic powder.
  10. Season with salt and pepper.
  11. Stir and bring up to medium heat until the sauce starts to simmer.
  12. Slice your chicken breast (which should now be 165 degrees)
  13. Add into the sauce.
  14. Boil 2 cups of water in a pot and add your steaming pot to steam your broccoli. (You can also toss the broccoli in a glass microwave safe dish and cover with plastic wrap cook for 4 minutes to steam)
  15. Bring the chicken mix down to medium low heat and fold in the broccoli.
  16. Spoon your chicken curry over a scoop of potatoes and serve with a little lime zest and a squeeze of the lime.
  17. I also added hot sauce on mine because I like to be extra like that. 😉

red curry chicken

You can make this dish as spicy or as mild as you want. We like to eat ours very spicy, as always.

There are quite a few steps to this dish, but don’t let that fool you. This dish comes together in 30 minutes or less. The longest part of the process is waiting for the potatoes to roast.

I hope you try out this red curry chicken and enjoy!

Continue Reading

Baked Harissa Chicken and Shrimp

baked harissa chicken

baked harissa chicken

Ok I admit it. I AM obsessed with harissa spices. I love having a spice mixture that slowly builds up heat. You can use a little for a mild spice or a lot for a spicy flavor that slowly warms your palate. Baked harissa chicken was definitely at the top of my to do list. I wanted to try something that would work with the Whole 30 plan or just if you need something fast and healthy! This chicken and shrimp is baked with lots of harissa seasoning, paprika, salt and pepper!

baked harissa chicken

I needed something that could be thrown together fast after a long day at work. I dropped a little coconut oil on a sheet pan and spread out some chicken breast, cauliflower, and halved potatoes. After liberally seasoning everything I baked for 20 minutes. You are going to see the chicken start to have this gorgeous deep red crust and the cauliflower will start to brown. Flip everything over and season again. Add shrimp and season with a little salt and pepper.

baked harissa chicken

One thing you are going to want to do is add a little moisture to the sheet around the half way point. I completely forgot to do this and a few of my chicken pieces dried out. You can drizzle on a little chicken stock, olive oil, coconut oil, even water just make sure you add it to the chicken before your first flip.

Baked Harissa Chicken and Shrimp
Recipe Type: Whole 30, Chicken
Prep time:
Cook time:
Total time:
Serves: 2-3
Baked harissa chicken and shrimp with lots of veggies.
  • 1/2 pound of chicken breast, cubed
  • 1/2 pound of large raw shrimp, shells removed
  • 2 tbsp of coconut oil
  • 2 tbsp of harissa seasoning
  • 1 tbsp of paprika
  • salt and pepper
  • 1/4 cup of chicken stock or water
  • 1 lemon halved
  • 2 cups of cauliflower
  • 2 small potatoes
  1. Preheat the oven to 400 degrees.
  2. Grease the a large sheet pan with coconut oil.
  3. Spread out the chicken cubes and cauliflower.
  4. Season with half of the harissa and paprika.
  5. Salt and pepper.
  6. Halve the 2 potatoes and place them flat side down on the sheet.*
  7. Bake for 20 minutes.
  8. Drizzle water or stock over the chicken pieces.
  9. Flip everything over and season with remaining harissa and paprika.
  10. Salt and pepper.
  11. Now add the shrimp and season with salt and pepper.
  12. Bake for another 10-15 minutes. Or until chicken reaches 160 degrees.
  13. Once everything rests your chicken should come up to 165 degrees.
  14. Sprinkle with lemon halves.
  15. * I Microwaved my potatoes for 5 minutes before cutting in half to make the cook time a little faster.

baked shrimp

This is definitely one of my new favorite meals. I started with a bowl of mixed greens and added my chicken, shrimp, and veggies then squeezed a little more lemon on top. Sriracha is also a delicious topper!

Are you trying to eat healthier this year? If so what are some of your favorite recipes???




Continue Reading

Easy Breakfast Hash – No Dairy

So I have been considering trying this Whole 30 thing. I bought the book, mapped out my shopping game plan, but I wanted to make sure I had lots of recipes under my belt before committing to the full 30 days. Right now I have been dairy and grain free for a week, but I’m thinking of having Saturday cheat days. There are tons of recipes I want to try out for the blog and I don’t want to limit them too much. BUT I had to share this recipe because it is just so good!

We are total suckers for Waffle House hashbrowns. These aren’t my usual extra cheese order, but they sure are tasty. A layer of shredded potato with lots of seasoning, sauteed jalapenos, mushrooms, and tomato, a coconut oil fried egg and avocado. Everything is Whole 30 approved. It is something easy to change up and once I added my hot sauce I seriously didn’t miss my cheese!

Easy Breakfast Hash – No Dairy
Recipe Type: Breakfast, Whole 30
Prep time:
Cook time:
Total time:
Serves: 1
Easy breakfast potato hash with fresh veggies and a fried egg.
  • 1/2 cup of shredded potatoes: russet or sweet
  • 2 tbsp of coconut oil
  • 1 egg
  • 1/2 cup of fresh veggies- I used mushroom, jalapeno, and tomato
  • 1/2 tsp of garlic powder
  • 1/2 tsp of paprika
  • salt and pepper
  • fresh tomato, avocado, and hot sauce for topping
  1. In a saute pan heat 1 tbsp of coconut oil over medium high
  2. Scatter shredded potato over the pan and cook for 3 minutes untouched
  3. Flip the potatoes over and add fresh veggies
  4. Season with garlic and paprika
  5. Cook until potatoes are golden brown 3-5 minutes
  6. Move to the side of the pan and add the remaining coconut oil in the pan
  7. Fry the egg to your liking and season with salt and pepper
  8. Serve with fresh tomato, avocado and hot sauce

whole 30

I really hope you enjoy this recipe! Don’t forget you can change up the ingredients to your taste. You can add spinach, broccoli, bacon anything you want! Such an easy and super filling breakfast!


Continue Reading