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    RECIPE: Matcha Sriracha Almond Curry Chicken with Green Beans

    Matcha Sriracha Almond Curry Chicken

    with Green Beans and Asparagus

    This Thai inspired meal from Dr. Mark Hyman's "What the Heck Should I Cook" with a ReadtheLabl twist is sure to become a favorite for our spice-loving fanatics! Loaded with fiber-rich veggies like green beans and asparagus, this nutrient-packed dish will have you feeling like a 5-star chef.

    INGREDIENTS:

    For Chicken & Marinade:
    • ½ cup light unsweetened coconut milk
    • 3 tablespoons lime juice
    • 1 teaspoon curry powder
    • 1 teaspoon garlic powder
    • ¼ teaspoon sea salt
    • Pasture-raised chicken breasts (we used 2 for 2 servings)
    For Green Beans:
    • 1 pound (4 cups) green beans
    • 1 pound (4 cups) asparagus
    • 1 tablespoon of avocado oil or cold-pressed extra virgin olive oil
    • ¼ cup finely chopped shallots (or chives)
    • 1 tablespoon filtered water
    • Salt & pepper to taste
    For Matcha Sriracha Almond Sauce:
    • ½ cup ReadtheLabl Matcha Sriracha
    • ½ cup almond butter
    • ½ cup light unsweetened coconut milk
    • 2 tablespoons lightly packed minced fresh cilantro
    • 2 tablespoons lime juice
    • 2 tablespoons gluten-free tamari (we used Bragg liquid aminos)
    • 2 teaspoons pressed garlic
    • 1 teaspoon curry powder
    • ¼ teaspoon cayenne

    INSTRUCTIONS:

    1. Prepare the chicken and marinade. This will need to marinate in the fridge for 30 minutes before cooking. Mix the coconut milk, lime juice, curry powder, garlic powder and sea salt in a dish. Add the chicken and let marinate.
    2. Prepare the sauce: Blend Matcha Sriracha, almond butter, coconut milk, cilantro, lime juice, tamari or liquid aminos, garlic, curry powder and cayenne in a high-speed blender or mini food processor until creamy.
    3. Prepare and cook the green beans & asparagus. Cut the hard ends off the green beans then cut in half along with the asparagus. Heat avocado oil or EVOO in a pan over medium-low heat. Add shallots or chives and cook for 3 minutes before adding beans and asparagus. Once the veggies have been added, cook for about 8 minutes. Turn the head the medium, add water and salt and pepper and stir well. Cook until veggies are tender, about 2-3 more minutes. Keep on low heat while the chicken cooks.
    4. Once the chicken is done marinating, heat a pan on medium-high. Add chicken and cook for about 10-15 minutes depending on the size of the chicken. (Alternatively, you can bake the chicken in a 375 degrees oven for 25-30 minutes. 
    5. To serve, divide the green beans among two plates and top with chicken. Drizzle sauce generously and garnish with cilantro and green beans.