NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

3 tbsp full-fat coconut milk

0.25 cup chicken bone broth

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

1 tsp lime juice

0.5 cup cooked jasmine rice

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin bite-sized strips and season with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside, then add the green curry paste to the skillet, stirring for 1 minute until fragrant.

• 4

  Whisk in the coconut milk and chicken bone broth, scraping up any browned bits from the bottom of the pan to create a smooth sauce.

• 5

  Add the sliced red bell pepper and snap peas to the skillet and simmer for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Stir the cooked chicken back into the skillet along with the fish sauce and lime juice, heating through for 1 minute.

• 7

  Portion the warm jasmine rice into a bowl, ladle the creamy curry over the top, and garnish with fresh cilantro.