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!
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)
Toss the chicken with turmeric, ginger, and 1 tablespoon of oil. Let sit for 5 minutes.
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.
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.
Serve the chicken and sauce over rice. Top with cilantro and enjoy! (Want more carbs? Try it with some Naan bread!)