NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Light Coconut Milk (60g)

1 tsp Coconut Butter (5g)

1 tbsp Olive Oil (13.5g)

1 medium Red Bell Pepper (120g)

1/4 cup chopped Yellow Onion (40g)

1 clove Garlic (3g)

1 tsp Fresh Ginger, grated (2g)

1 tsp Ground Turmeric (3g)

1 tsp Ground Cumin (2.3g)

1 tsp Ground Coriander (2g)

Salt & Black Pepper to taste

PREPARATION

• 1

  Prepare the ingredients by dicing the red bell pepper and chopping the onion finely. Mince the garlic and grate the fresh ginger.

• 2

  Season the chicken breast with salt, black pepper, and a pinch of ground turmeric.

• 3

  In a skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, minced garlic, and grated ginger. Sauté until the vegetables soften and become fragrant, about 3-4 minutes.

• 4

  Add the seasoned chicken breast to the pan and cook until lightly browned on both sides, about 4-5 minutes per side.

• 5

  Stir in the ground cumin, ground coriander, and the remaining turmeric. Mix well to ensure the chicken and vegetables are evenly coated with the spices.

• 6

  Pour in the light coconut milk and add the coconut butter. Allow the mixture to come to a gentle simmer, then lower the heat and let it cook for an additional 6-8 minutes, until the chicken is fully cooked and the sauce has slightly thickened.

• 7

  Taste and adjust seasoning with more salt and pepper if needed. Serve warm, garnished with a sprinkle of extra spices if desired.