Crockpot Thai Coconut Chicken Soup

Ingredients:

Main Ingredients:

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 can (14 oz) coconut milk

Seasonings & Sauces:

1 tablespoon red curry paste (for mild; if you want it spicy bump it to 2T.)

1 tablespoon fish sauce

Vegetables & Aromatics:

1 onion, diced

2 garlic cloves, minced

1 red bell pepper, sliced

Finishing Touches:

1 lime, juiced (2 Tablespoons)

Fresh cilantro for garnish

Instructions:

Prepare the Base: Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.

Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.

Shred the Chicken: Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup.

Finish the Soup: Stir in lime juice and mix well.

Serve & Enjoy: Ladle into bowls, garnish with fresh cilantro, and serve warm.

Notes:

Adjust red curry paste to control spiciness.

Lime juice adds brightness and balances the rich coconut flavors.

Serve over jasmine rice or rice noodles for a heartier meal.

Store leftovers in an airtight container for up to 3 days

Skillet Lemon Parmesan Chicken and Zucchini (low carb)

INGREDIENTS

• 1 tablespoon olive oil
• 1 ½ pounds boneless chicken breast or thighs
•  Salt, pepper, and garlic powder
• 3 small zucchini (about 1 pound total)
• 2 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon dried basil
• ¼ teaspoon dried oregano
• ½ cup shredded Parmesan cheese
•  Fresh parsley or basil, chopped (optional)

INSTRUCTIONS 

• Pat the chicken dry and cut into bite-size pieces. Toss with a couple pinches of salt, pepper and garlic powder. Chop the zucchini (discarding end with the stem) into 1/2-inch pieces. Set aside.
• Heat the oil in a 12-inch nonstick skillet over medium heat until hot and rippling. Add the chicken pieces in a single layer. Let them cook WITHOUT STIRRING for 2-3 minutes until golden on one side. Flip and cook for another 2-3 minutes until cooked through. Remove to a plate reserving as much oil/liquid in the pan as possible.
• Return the skillet to medium heat and add the zucchini in a single layer. Again, let the zucchini cook WITHOUT STIRRING (to maximize that golden color) for 1-2 minutes. Flip or stir and continue cooking for another minute or two until the zucchini is tender (but not mushy – don't over cook). 
• Add the chicken back to the skillet and add the lemon juice, soy sauce, basil, and oregano. Stir to combine.
• Increase the heat to medium high and cook until sizzling and the liquid thickens just a bit, 1-2 minutes. 
• Sprinkle with parmesan cheese and fresh herbs, if using. Season to taste with additional salt and pepper, if needed.