Ingredients
- 3 teaspoons reduced-sodium chicken bouillon paste, divided
- 6 teaspoons red curry paste, divided
- 6 tablespoons coconut milk, divided
- 1 ½ cups frozen stir-fry vegetable mix, divided
- 9 ounces chopped cooked boneless, skinless chicken breast, divided
- 1 ½ cups spiralized zucchini noodles, divided
- 3 teaspoons chopped cilantro, divided
- 3 cups very hot water, divided
Directions
- Add 1 teaspoon bouillon paste, 2 teaspoons curry paste and 2 tablespoons coconut milk to each of three 1 1/2-pint canning jars. Layer 1/2 cup vegetables, 3 ounces chicken and 1/2 cup noodles in each jar. Top each with 1 teaspoon cilantro. Cover and refrigerate for up to 3 days.
- To prepare one jar of noodles: Add 1 cup very hot water to a jar. Cover and shake to combine. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Let stand 5 minutes. Stir before eating.
Related Recipes
This chicken salad recipe combines Greek-style yogurt and mayonnaise for a creamy dressing. Sweet apple, toasty hazelnuts and crunchy celery balance the flavors and texture. Serve on toasted baguette or atop lightly dressed greens.
Read More
Adding nutty Gruyère atop the chicken at the very end and popping it under the broiler takes this dish from delicious to heavenly. If you can't find Gruyère, Jarlsberg or Emmentaler cheese makes a good substitute.
Read More
We're mixing whole-grain spaghetti with zucchini noodles to add volume and save calories in these simple, flavor-packed meal-prep bowls. The bright and herby chimichurri sauce originally appeared in Katie Workman's salmon recipe for EatingWell magazine (see Associated Recipes). Leftover chicken, tofu or canned beans can be swapped in for the shrimp.
Read More
