NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.25 cup chicken bone broth

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup bamboo shoots

1 tsp fish sauce

1 tsp fresh lime juice

1 tbsp fresh cilantro

1 cup cauliflower rice

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and thinly slice the red bell pepper.

• 2

  Heat the coconut oil in a large skillet or wok over medium-high heat.

• 3

  Add the chicken to the skillet and sauté until golden and cooked through, about 5-6 minutes.

• 4

  Stir in the green curry paste and cook for 1 minute until highly fragrant.

• 5

  Pour in the coconut milk and chicken bone broth, stirring to combine the paste into the liquid.

• 6

  Add the bell pepper, snap peas, and bamboo shoots to the pan and bring to a gentle simmer.

• 7

  Cook for 3-4 minutes until the vegetables are tender-crisp and the sauce has slightly thickened.

• 8

  Remove from heat and stir in the fish sauce and lime juice to brighten the flavors.

• 9

  Steam or sauté the cauliflower rice in a separate pan until hot.

• 10

  Serve the curry over the cauliflower rice and garnish with fresh cilantro.