Stacey Hawkins, the Queen of Lean and Green Recipes makes Thai Coconut Chicken. This low-carb recipe is an Optavia Recipe, Optavia 5 and 1 recipe and complies with most low carb diets. Eat great and lose the weight!
Thai Coconut Chicken a Lean and Green Recipe
Category
Main Dish
Cuisine
American
Servings
4-6
Prep Time
5 minutes
Cook Time
8 hours
Is there anything better than a meal that takes just a few minutes to prep then cooks all day in the Slow Cooker? YES! One that you can make not one, but THREE different ways with the same preparation!
This little recipe for Thai Coconut Chicken creates 3 mouthwateringly delicious meals that are on program and as beautiful as they are delicious.
Whether you serve hot or cold, as wraps, a salad or stuffed, we promise you'll love this recipe.
Happy Cooking!
Stacey
Ingredients
-
1 1/2 pounds boneless skinless chicken breast (or 1 pound shredded rotisserie chicken or canned chicken- flaked)
- 1- 13oz can light coconut milk
-
1 Tablespoon (1 Capful) Stacey Hawkins Tasty Thai Blend*
- 1 to 4 small red bell peppers (depending on which preparation)
- lettuce leaves (Boston lettuce for wraps or mesclun mix for salad)
- 1 bunch of fresh cilantro
Directions
Pour coconut milk into the slow cooker. Add Thai seasoning and whisk together.
Add chicken breasts, put the lid on the slow cooker and cook on low for 8 hours until chicken is thoroughly cooked and tender.
Working one piece of chicken at a time, place chicken into a bowl and using two forks, shred the meat. Place back in the slow cooker when finished.
From here you have a few options. If you want to serve chilled, put all the chicken in an airtight container and then put in the fridge. Will keep up to 3 days in the fridge and as you'd expect, will taste even better day 2! If serving hot, proceed with the next steps.
If making wraps or tacos, take 6 ounces of chicken and divide over 3 lettuce leaves. Sprinkle with a little cilantro and 1/4 C of diced red pepper. Drizzle with 2 Tablespoons of sauce from the slow cooker and away you go!
If making a salad, place 6 ounces of chicken over mesclun greens (or other preferred greens) and sprinkle with a little cilantro, 1/4 C of diced red pepper. Drizzle with 2 T of sauce from the slow cooker and toss to combine. Serve immediately.
If making a stuffed pepper, cut a small bell pepper in half. Stuff 6 oz of chicken in the pepper, sprinkle with some cilantro and 2 T of sauce from the slow cooker. You can serve this with the pepper raw and crunchy (my fave) or you can microwave the pepper by itself for 1-2 minutes before stuffing to soften it.
Chef's Notes & More
Servings vary depending on preparation (4-6 servings) and counts are as follows:
TACOS / LETTUCE WRAPS:
6oz meat is one leaner lean (you still need one healthy fat in your meal elsewhere) 1/2 C of lettuce leaves and 1/4 C of diced red pepper combine to make 1 Green and the Coconut milk & Seasoning make for 2 condiments.
SALAD:
6oz meat is one leaner lean (you still need one healthy fat in your meal elsewhere) 1 1/2 C of lettuce leaves and 1/4 C diced red pepper combined make 2 Greens and the Coconut milk & Seasoning make for 2 condiments.
STUFFED PEPPER:
6oz meat is one leaner lean (you still need one healthy fat in your meal elsewhere) 1/2 of a small red pepper is 1 Green and the Coconut milk & Seasoning make for 2 condiments.
4 Weight Watchers Points
STACEY SAYS
* This is a SUPER complex blend and really tough to duplicate. You could use a little garlic, lemongrass, ginger, onion, lemon, kefir lime leaves, spicy red pepper and basil.
