Ingredients
- 2 cups Cooked Couscous
- ¼ cup Raisins
- 2 tbsp. Olive Oil
- 9-oz. package Josie’s Organics Cauliflower Florets
- 1 tsp. EACH: Salt, Black Pepper, Ground Turmeric, Paprika, & Cumin
- ¼ cup Fresh Mint, chopped
- ¼ cup Fresh Parsley, chopped
- 2 15-oz cans Full Fat Coconut Milk
- Juice of 1 Lime
- 2 tbsp. Curry Powder
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Directions
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1
In a large skillet over medium high heat, add the olive oil.
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2
Season the chicken breasts on both sides with the salt and black pepper. Add the the hot skillet to sear 5-6 minutes on both sides. Remove with kitchen tongs to a plate.
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3
Let the chicken rest 6-8 minutes before slicing thinly.
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4
Add the butter and broccoli florets to the skillet. Sauté until bright green in color and fork tender.
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5
Add the chicken back into the skillet to sauté for 1 minute with the broccoli.
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6
Add the coconut milk, lime juice, and curry powder. Stir together until smooth and creamy.
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7
Bring the liquid to a boil, then simmer 10 minutes.
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8
Enjoy warm over cooked basmati or jasmine rice!
