Grilled Chicken Curry & Ramen (Edit recipe)

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We love grilled chicken, we love curry, and we love ramen! So, I brought them all together and created a delicious meal packed with clean ingredients and spectacular flavor! ENJOY!

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Original Recipe

PREP TIME

30 minutes

COOK TIME

25 hours

INGREDIENTS

21

Serves: 4

Ingredients

13.5 oz Coconut Milk
0.5 tsp Himalayan Pink Salt
0.5 tsp Garlic Powder
2 Tbsp Red Curry Paste
2 tsp Curry Powder

VEGETABLE INGREDIENTS

1 cup White Mushrooms, Sliced
2.5 cups Broccoli, Florets
1 cup Bell Pepper, Red, Yellow, or Orange
1 cup Peas, Frozen, Thawed
2 Tbsp Avocado Oil
0.25 cup Coconut Aminos
1 Cilantro, 1 Handful, Chopped
10 oz Rice Ramen Noodles, Brown Rice Ramen Noodles

CHICKEN INGREDIENTS

4 Pasture-raised Chicken Breasts - US Wellness Meats
0.5 cup Avocado Oil
0.5 cup Coconut Aminos
0.5 tsp Himalayan Pink Salt
0.5 tsp Garlic Powder
1 Tbsp Lime Juice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the curry sauce by adding the pink salt, ½ teaspoon of garlic powder, curry paste, and curry powder to a medium sized bowl.
Mix the ingredients until fully combined, set aside.
Make the chicken marinade by adding ½ cup oil, ½ cup coconut aminos, ½ teaspoon salt, ½ teaspoon garlic, ¼ cup of the curry sauce, and lime to a bowl.
Mix the ingredients until fully combined and add the chicken. Marinate the chicken for 8 – 24 hours.
Store the remaining curry sauce in the fridge while the chicken marinates.
Cook the ramen according to the package instructions.
While the ramen is cooking, start sautéing the veggies.
Place all of the veggies, avocado oil, and coconut aminos in a large frying pan over medium heat. Stirring occasionally.
When the pasta is done cooking, drain and set back into the pasta pan. Set aside until veggies are done.
Add the curry sauce to the veggies and cook over low heat while grilling the chicken.
To grill the chicken, preheat the grill to high heat, roughly 550° F.
Grill the chicken for 4 minutes, flipping only once, then grill for an additional 3-4 minutes on the other side. Slice the chicken and set aside.
Add the veggies and cilantro to the noodles. Mix until the sauce fully coats the noodles along with the veggies.
Place the noodles and top with the grilled chicken.
ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	955
Fat:	55 g
Carbohydrates:	91 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	2155 mg
Fiber:	14 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.