Day 18

Day 18 for dinner was a Coconut Chicken Casserole served over a half cup of rice. At only 240 calories per serving this meal was both a great choice for flavor and for a calorie conscious diner.

The recipe is as follows:

Ingredients

• 1 tablespoon(s) canola oil
• 1.50 pound(s) skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
• 1 medium onion, sliced
• 1 medium red pepper, cut into 3/4-inch chunks
• 2 tablespoon(s) green curry paste
• 2 teaspoon(s) fresh ginger, grated and peeled
• 1 cup(s) lower-sodium chicken broth
• 1 large sweet potato, peeled, cut into 3/4-inch chunks
• 3/4 cup(s) light coconut milk
• 1 teaspoon(s) cornstarch
• 2 cup(s) sugar snap peas, trimmed
• 1/2 cup(s) fresh cilantro leaves

Directions

1.  In 6-quart Dutch oven, heat oil on medium-high. Add chicken; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until browned, stirring. Transfer to bowl.
2.  Add onion and red pepper to pot. Cook 3 minutes, stirring; stir in curry, ginger, and 1/4 teaspoon salt. Add broth and potato. Heat to boiling on high. Cover; cook 5 minutes. Stir in chicken. Reduce heat to maintain simmer. Cover; cook 10 minutes or until chicken is cooked (165 degrees F) and vegetables are tender.
3. Whisk coconut milk and cornstarch until smooth; stir into pot along with peas. Heat to boiling on high. Cover; simmer on medium 3 minutes or until peas are hot. Serve with cilantro over rice.