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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

Ingredients:

  • 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

Directions:

  1. 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.
  2. While the chicken is cooking, prep your vegetables and aromatics.
  3. 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.
  4. Serve ¼ of the vegetable mixture and one portion of chicken per person, drizzling with sesame oil, if desired.
  5. 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.
  6. Garnish with sprouts, if desired.