Veronica
mary mort
lidia
Rachel
Juawon Gardner
Farida Lanewala
JERRY V.
Elyse Cannon
Kasie Kelly
Cristy Philips
Alba M.
Ana Wheeler
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make it in:
WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
Serves 4 | Prep Time: 15 Min | Cook Time: 10 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 310 | ||
| % Daily Value* | ||
| Total Fat 14g | 22% | |
| Saturated Fat 6g | 30% | |
| Cholesterol 80mg | 27% | |
| Sodium 1100mg | 46% | |
| Total Carbs 11g | 4% | |
|---|---|---|
| Dietary Fiber 1g | 4% | |
| Sugars 7g | ||
| Protein 33g | ||
| Vitamin A 35% | ||
| Vitamin C 80% | ||
| Calcium 4% | ||
| Iron 10% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
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Easy Thai Coconut Chicken Soup
| 4 | PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts or PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.) |
| 1 tbsp. | vegetable oil |
| 1 medium | onion, thinly sliced |
| 1 medium | red bell pepper thinly sliced |
| 1 clove | garlic, minced |
| 1-inch piece | ginger, sliced into rounds |
| 1 tsp. | red curry paste or 2 tsp. Sriracha sauce |
| 4 cups | chicken broth |
| 1 (15-ounce) | can coconut milk |
| 1 tbsp. | brown sugar |
| 4 ounces | thin rice noodles or zucchini “noodles” |
| 2 | limes, juiced, plus more to taste |
| 1/2 cup | roughly chopped fresh cilantro |
| Lime wedges, for serving | |
| Sriracha sauce, for serving |
Heat the vegetable oil in a medium pot over medium-high heat. Add the onion and red pepper. Cook until softened, stirring occasionally, about 2 minutes. Add the garlic, ginger and curry paste and cook for 30 seconds. Add the chicken broth, coconut milk and brown sugar. Cover and bring to a boil.
TIP: For a gluten free, paleo, low-carb version of this soup, omit the brown sugar and use shredded zucchini “noodles” instead of rice noodles.
Add the chicken and simmer until cooked through, about 5 to 7 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. (If using rice noodles, add the noodles and simmer uncovered until the noodles are al dente, about 5 minutes.)
Remove from heat and stir in the lime juice, cilantro and zucchini noodles (if using). Serve with lime wedges and Sriracha sauce.
TIP: Freezing soups and stews in freezer bags allows them to be stored flat, taking up less space and freezing quickly. Remove the air from bags before sealing. When using plastic containers, allow for water expansion and leave some space before closing the lid. Label each container with the name of the dish, serving size and the date of freezing. Most cooked dishes will keep for two to three months in the freezer.
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