Curry Chicken & Shredded Greens

Turn up the heat with some chicken and veggies in your home skillet!

20 min. 2 serv.
39 ratings

Whether for lunch or dinner, this meal is chock-full of both protein and healthy veggies that is sure to satisfy!

The combination of ginger and garlic and the freshly-squeezed lemon juice really stimulate your taste buds in a way that is hard to describe!

Try this curry chicken recipe and if you love it, leave a comment or let your friends know by sharing!

Low Fat / Low Carb icon Low Carbs icon Gluten Free icon


12 Oz Ground chicken
1/2 Savoy Cabbage, chopped/shredded
15 Grape Tomatoes, kept whole/chopped in half
2 Green onions, chopped
Bunch Kale, roughly chopped
1 Zucchini, finely sliced
1 Clove Garlic, minced
1 Tsp Fresh Ginger, minced
1 Tbsp Apple cider vinegar
1/2 Tbsp Low sodium soy sauce, or Tamari
1/2 Tbsp Fresh lemon juice
Sea salt & pepper, to taste
2 Tsp Curry powder
1/2 Tbsp Grape seed oil, for skillet


Did you know?

The difference between Tamari and Soy Sauce? Soy Sauce is a Chinese condiment made from a fermented paste of boiled soybeans, brine, roasted grain, and the molds from Aspergillus Oryzae or Aspergillus Sojae. Tamari is a Japanese take on the same concept, but is generally free of wheat products. Handy to know if you are looking for a gluten-free option!

Did you enjoy the taste of the Curry Chicken and Shredded Greens? If so, check out these other curried meat recipes like the: Curry Burger BowlThai Green Curry Pork, or the scrumptious Curry Chicken Stir Fry! Let us know which one was the best in the comments below!

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