Chicken with Asian-style Mustard Greens and Eggplant
Active Time: 30 minutes / Cook Time: 20 minutes / Total Time: 30 minutes
Makes 2 servings, with leftover greens mixture for lunch
- 1 ½ tablespoons coconut oil, divided
- ½ lb. boneless, skinless chicken breasts, cut into 2 equal portions
- fine sea salt and ground black pepper, to taste
- 4 scallions, cut into 1” pieces
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, peeled and minced
- 1 bunch mustard greens, stemmed and roughly chopped
- ½ medium eggplant, chopped (from Day 2)
- 1 tablespoon Thai red curry paste, plus more to taste
- 1 cup coconut milk, well-stirred and divided (reserve any leftovers for tomorrows smoothie)
- 2 cups vegetable broth
- ¼ teaspoon each cumin, coriander, tumeric and fine sea salt
- pinch red pepper flakes (optional)
- ½ tablespoon sesame oil, for finishing (optional)
- Optional garnish: 1-2 tablespoons sprouts
- Heat ½ tablespoon coconut oil in a large sauté pan over medium heat. Sprinkle both sides of chicken with salt and pepper and add to pan. Cook 5-6 minutes per side or until fully cooked. Remove from pan and set aside.
- While the chicken is cooking, prep your vegetables and aromatics.
- Raise heat to medium-high and add remaining coconut oil to pan. When shimmering, add eggplant. Cook, undisturbed, 2 minutes or until eggplant releases easily from the pan. Stir in scallions, ginger, and garlic and stir-fry 1 minute. Add greens and stir-fry until they wilt, about 2-3 minutes. Stir in curry paste until distributed, add 1/2 cup coconut milk, and reduce heat to a simmer. Cook 5 minutes. Stir to make sure ingredients are combined.
- Serve ¼ of the vegetable mixture and one portion of chicken per person, drizzling with sesame oil, if desired.
- For lunch tomorrow, whisk together ½ cup coconut milk with 2 cups vegetable broth. Add cumin, coriander, turmeric, salt, and red pepper flakes (if using); whisk well. Stir in the other half of the mustard greens and eggplant mixture. Divide soup between 2 airtight containers to go for lunch tomorrow; drizzle with sesame oil, if desired. Heat in a microwave or on a stove before eating.
- Garnish with sprouts, if desired.