Chicken Coconut Curry Bowl

Ingredients

• 1 lb boneless, skinless chicken thighs, shredded
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp red curry paste
• 1 cup sliced mushrooms
• 1 cup cooked chickpeas
• 1 cup white rice
• 1/4 cup fresh cilantro, chopped
• 2 limes, sliced
• 1 tsp red pepper flakes
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add shredded chicken and cook until heated through, about 5 minutes.
3. Stir in red curry paste and cook for 1 minute.
4. Pour in coconut milk and vegetable broth, bring to a simmer.
5. Add mushrooms and chickpeas, simmer for 15 minutes.
6. Season with salt and pepper to taste.
7. Serve over cooked white rice.
8. Garnish with fresh cilantro, lime slices, and red pepper flakes.