Chicken & Curried Parsnips Over Kale

OMG! I needed to use my parsnips and last night I did. Thank you Sarah Fragraso and everydaypaleo.com. Wait a minute…I think I started out my last post like this too.. sorry, Sarah is awesome at making things quick and easy on a weeknight so this was perfect for last night!

Ok, here’s the original recipe, my version below. ENJOY!!! OH! I’m eating now for lunch as leftovers – it’s even better. Make double, you’ll eat it. SHOOT, one more thing. The pics are on my iPad, so I will get them up here soon. Sorry!

[pics will go here, I swear!]

Pan-Seared Chicken and Curried Parsnips

  • 2 pounds boneless, skinless chicken breasts – each breast cut into 2 or 3 long “tenders” or strips – you can do this before or after you cook. I cooked the meat almost all the way through, then chopped into cubes.
  • 2 parsnips, cut into even bite sized pieces
  • One whole medium yellow onion, diced
  • 1 apple diced
  • 4 garlic cloves, minced
  • 2 -3 tablespoons curry powder (I like curry, so easily used 3-4. Start with two and go from there)
  • ½ cup chicken broth
  • 1 can cup canned full fat coconut milk (You can sub with coconut cream concentrate if you do not tolerate canned coconut milk)
  • Sea salt and black pepper to taste
  • 4-5 Tablespoons coconut oil

1. In a large skillet, melt the coconut oil over medium to medium high heat.

2. Season both sides of the chicken tenders with salt and pepper and sear in the hot coconut oil for 3-5 minutes per side or until the chicken is browned.

3. Removed the chicken from the ban and set aside.

4. Add more coconut oil to the same pan if needed and add the onions and saute for 2-3 minutes.

5. Add the parsnips and saute until the parsnips start to brown.

6. Add the garlic and apple and saute for another 2-3 minutes.

7. Sprinkle the curry powder all over the veggie mixture, pour in the coconut milk and chicken broth, and mix well.  Bring to a simmer and continue stirring until the parsnips are tender all the way through and the sauce starts to thicken.  Taste and season with salt and pepper and more curry powder if desired. (I used 1 full tablespoon and loved it but you might be good with 1/2 a tablespoon depending on your taste)

8. Add chopped chicken to the parsnip mixture and mix well. Cover, turn to low and cook for another 5 minutes or until chicken is cooked all the way through.

9. Place baby kale (Costco) in a shallow bowl, top with parsnip mix and go to town. I added more pepper!

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Shazzy

I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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