NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (~170g)

1/2 cup Light Coconut Milk (~120g)

1 medium Red Bell Pepper (~120g)

1 cup Broccoli (~91g)

1 medium Carrot (~61g)

1/4 medium Onion (~40g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1 tsp Turmeric

Salt and Black Pepper to taste

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

• 2

  Chop the red bell pepper, broccoli, carrot, and onion into uniform pieces for even cooking.

• 3

  In a medium skillet or saucepan, warm a small amount of oil over medium heat. Sauté the chopped onion, garlic, and ginger until fragrant, about 1-2 minutes.

• 4

  Add the chicken pieces to the pan and cook until they are lightly browned on all sides, about 4-5 minutes.

• 5

  Mix in the curry powder and turmeric, stirring well to coat the chicken evenly with the spices.

• 6

  Pour in the light coconut milk and add the chopped red bell pepper, broccoli, and carrot.

• 7

  Bring the mixture to a simmer and allow it to cook for about 8-10 minutes until the chicken is cooked through and the vegetables have softened while still retaining some crunch.

• 8

  Taste and adjust salt and pepper as needed before serving.