NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup low-sodium chicken broth

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fresh ginger

1 clove garlic

1 tsp fish sauce

1 tbsp fresh lime juice

0.25 cup fresh cilantro

2 cup cauliflower rice

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium heat.

• 2

  Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 3

  Stir in the green curry paste and cook for another minute to toast the spices and release the oils.

• 4

  Add the sliced chicken breast to the skillet and cook until the exterior is lightly browned.

• 5

  Pour in the full-fat coconut milk and chicken broth, stirring to combine the curry paste into the liquid.

• 6

  Bring the mixture to a gentle simmer and add the sliced bell peppers and sugar snap peas.

• 7

  Simmer for 5 to 7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 8

  Stir in the fish sauce and lime juice, then serve the curry over steamed cauliflower rice garnished with fresh cilantro.