Friday 12.27.2024
“Howdy”
30 Rounds: teams of 2
1 Deadlift
1 Hang Power Clean
1 Power Clean
1 Shoulder to Overhead
30 Minute Time Cap
Recipe of the Week:
Here is a great meal prep recipe to try going into the new year! Give this Coconut Chicken Rice Bowl a try!
Ingredients
1 1/2 lbs diced chicken breast
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon dried oregano or dried herbs
Sauce ingredients
1/2 onion, minced
3 cloves of garlic
1 teaspoon fresh grated ginger, or more if you like it extra gingery (I added 1 tablespoon)
1/4 cup chicken broth
1 1/4 cup canned light coconut milk, from 1 can
1 tbsp of tomato paste
1/2 teaspoon kosher salt
For the bowls:
fresh cilantro
3 cups cooked jasmine rice or basmati
more coconut milk, optional for topping
Instructions:
STEP 1
Season the chicken with salt, paprika and dried herbs.
STEP 2
Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
STEP 3
Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
STEP 4
Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
STEP 5
Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.