Friday 10.27.2023

“ESPN”
30 Minute EMOM:
Minute 1 – 200 Meter Run
Minute 2 – 4 Box Jump Overs (30/24) + 15 Meter Sled Drag
Minute 3 – 6 Bar Muscle-ups

Recipe of the Week:
We can’t wait for you to try this recipe! Try out this Coconut Curry Chicken & Sweet Potato recipe!

Ingredients:
1 ½ pounds boneless skinless chicken breasts (You can use chicken thighs)
1 tablespoon ground turmeric
1 tablespoon ground ginger
3 tablespoons sesame oil (You can also use olive oil)
2 medium shallots, chopped
2 cloves garlic minced or grated
1-inch fresh ginger peeled and grated
¼-1 teaspoon cayenne pepper
½ cup fresh cilantro
1 medium sweet potato, peeled and cut into 1-inch chunks (thicker is better)
1-2 cups low sodium chicken broth
2 cups canned coconut milk
2 tablespoons fish sauce
2 cups fresh baby spinach
2 cups cooked rice
2 limes, juiced
Kosher salt, to taste
Chili oil (optional, to taste)
Naan (optional)

Instructions:
STEP 1
Toss the chicken with turmeric, ginger, and 1 tablespoon of oil. Let sit for 5 minutes.

STEP 2
Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook for 3 minutes, then toss in the sweet potato.

STEP 3
Reduce the heat to low. Add 1 cup broth, coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Salt to taste.

STEP 4
Serve the chicken and sauce over rice. Top with cilantro and enjoy! (Want more carbs? Try it with some Naan bread!)