| |

I Hid Over 1 Pound of Vegetables in this Butter Chicken

Byamazingfoodstv


This Hidden Vegetable Butter Chicken meal prep made eating my vegetables so incredibly easy and the meals were awesome on top of that. The recipe can be found here:

Nutritional Estimates from MacroFactor.

If you decide to make this, send me a picture on instagram: @themealprepmanual

Amazon Store with Products I Use:

Knives and Cutting Boards:

On my website there are hundreds of meal prep, snack, and macro friendly dessert recipes that I have developed over the years. There are no targeted ads, no pointless life stories and endless scrolling to get to the ingredient list, just the recipes. I have a subscription based model where Gold Members have access to every recipe on the site, which is under $5/month with annual memberships. If that’s not your thing, there is also a Silver level membership that is free for life, still ad free, and you get access to more than 40% of the recipes. Registering to become a member, whether that is a Gold or Silver (free) member, is the best way you can help support what I do. I appreciate all of you more than you know 😎

www.mealprepmanual.com

Affiliate Disclosure:
Links included on this page are part of the Amazon Services LLC Associates Program and CJ Affiliate Program.

source

Similar Posts

42 Comments

  9. The great thing about curry is that the spices are so pungent, that as long as something touches the spices it'll only taste like curry. This is why if you like veggies, you gotta make sure they're nice and thick so the curry flavor is just on the outside and you don't just get a mouthful of extra firm curry paste.

  12. Never seen a broiler like that… the ovens I used (Germany) all were constructed like a spiral that covers the whole oven. I wonder what the reason for this „one line“ design is? Thanks for the recipe anyway… I love to snug in different vegetables in my curries. Family likes broccoli, carrots, bellpepper and chickpeas. Not very traditional but healthy.

  13. I would Sous Vide the chicken at 146 for at least an hour. Could make the sauce first and add some of it inside the vacuum bag to cook with the sauce flavor. Sous Vide chicken is the best chicken can get… If you have a blue flame torch to sear its even better.

  18. This is a game changer. Indian food is usually a cheat meal due to how much coconut milk & butter is used in the curries. I just made this and it's pretty much on point. Going to add this to my normal meal prep rotation.

  25. Pro-tip: Instead of adding sugar(ish) stuff, use baking soda to neutralize tomato acids. VERY small amounts, give it a good mix, until the bubbles go away (looks like it was carbonated as the acids break down) & taste, add a little again and repeat until it tastes perfect.
    Thank you for the recipe!

  28. A way to make chicken breast work is to use a sous vide if you got one. 58 degrees celsius for 3 hours makes the chicken breast absolutely perfect and juicy as hell. It's my go-to method of prepping chicken breast.

  39. Hello Mr. Mayor, thanks for making such consistently great content! Started following you years ago when I went off to college and was cooking for myself for the first time, and now I’m a med student still using your recipes to keep myself fed and healthy. Keep up the great work!! 🥇

  40. What's funny is: frozen veggies are healthier (more vitamin dense) than fresh. Depending on where you live and shop, 'fresh' veggies could have had 1-2 weeks in transit & storage between farm and end-user purchase. In that time they are losing water to evaporation naturally and water soluble nutrients to leeching. While frozen veggies are usually frozen in minutes to hours after being picked locking in those nutrients.
    Rule: "If texture doesn't matter for the final dish, then use frozen. It's healthier and typically cheaper"

  41. I love how much of the tomato sauce you were able to scoop out of the pan!

    Otherwise recipe looks awesome, need to try to evaluate texture of the sauce. I might prefer traditional butter chicken with roasted squash and cauliflower.

Leave a Reply