Servings: 6 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Ingredients:
- 1 lb boneless chicken breast, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 tbsp curry powder
- 1 cup unsweetened coconut milk
- 3 cups low-sodium chicken broth
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped cilantro
Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3 minutes.
- Add chicken and cook until browned, about 5 minutes.
- Stir in curry powder, zucchini, coconut milk, broth, salt, and pepper. Bring to a boil, then simmer for 15 minutes.
- Garnish with cilantro and serve hot.
Nutritional Information (per serving):
- Calories: 200 kcal
- Carbohydrates: 5g (Net Carbs: 3g)
- Protein: 18g
- Fat: 12g
- Fiber: 2g
- Sugar: 2g
Tips:
- Adjust curry powder for desired spice level.
- Freeze leftovers for up to 3 months.
- Add a squeeze of lime for extra zing.
Hashtags: #DiabeticFriendly #LowCarbSoup #CoconutCurry #KetoDinner #HealthyRecipes