Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 4/15/24

[Leftover] Indian Chicken Saute with Sweet Potatoes and Cauliflower
and okra 'fries'

Active: 35 Total: 35
Original GF Paleo Vegetarian
[Leftover] Indian Chicken Saute with Sweet Potatoes and Cauliflower

With warm spices and roasted okra on the side, this quick-cooking saute is made extra fast thanks to sweet potatoes and cauliflower that were cooked earlier in the week. This meal was last featured in 2021.

Dependency
Chicken Paillard
Tags
Low Calorie, Dependent Meal Pairs
Proteins
Chicken, non-ground
Cuisines
Asian - Indian
Save recipe
22

Ingredients

Metric
Servings:
4
Roasted Okra ‘Fries’:
  • Okra - 1 lb , trimmed and halved (sub green beans)
  • Oil, cooking - 1 Tbsp
  • Curried Mayonnaise (ingredients listed separately) - 4 Tbsp
Curried Mayonnaise:
  • Mayonnaise, paleo-friendly - 1/4 cup
  • Curry powder, mild - 3/4 tsp
Indian Chicken Saute:
  • Shallots - 2 cloves , diced
  • Chicken thighs, boneless and skinless - 1 1/2 lbs , thinly sliced
  • Garam masala - 1 tsp
  • Cilantro (opt) - 2 Tbsp , chopped
  • Butter - 1 Tbsp
  • Sweet potatoes and cauliflower (leftover from Wednesday) - ~4 cups
  • Lemon juice - 1 tsp

Prep

  1. Shallots - (If prepping right before cooking, get oven heating first.) Dice shallots. (Can be done up to 5 days ahead)

  2. Curried mayonnaise - Whisk together mayonnaise and curry powder. (Can be done up to 5 days ahead)

  3. Chicken - Thinly slice chicken. Toss with garam masala and season with some salt and pepper. (Can be done 1 day ahead)

  4. Okra - Slice stems off okra and halve lengthwise.

  5. Cilantro - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 450F / 232C.

  2. Toss okra with oil and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.

  3. While okra roasts, heat a large saute pan over medium heat. Add butter and then shallots and chicken to melted butter. Saute until chicken is nearly cooked through, 3 to 4 minutes.

  4. To chicken, add sweet potatoes and cauliflower and saute until heated through. Remove from heat and squeeze lemon juice over top. Season with some salt and pepper and top with chopped cilantro (if using).

  5. Serve chicken saute with okra and curried mayonnaise on the side. Enjoy!

Reviews

Ratings

0 reviews