Chicken breasts cooked in a coconut milk yellow curry and seasoned with dried and fresh basil.
I left the chicken in serving-sized pieces and served over brown rice and roasted asparagus. Without the rice, the meal is a perfect low-carb main dish.
You could also cut the chicken into bite-sized pieces and stir-fry with other vegetables (any selection of: asparagus, zucchini, red peppers, green beans, pea pods, carrots, mushrooms) and serve the dish in a bowl as a curry/soup.
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