NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup chicken bone broth

1 cup red bell pepper

0.5 cup snap peas

0.5 cup zucchini

1.5 cups cauliflower rice

1 tsp fish sauce

0.5 tbsp lime juice

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the sliced chicken breast with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, then set aside on a plate.

• 4

  In the same skillet, add the green curry paste and stir for 1 minute until highly fragrant.

• 5

  Pour in the full-fat coconut milk and chicken bone broth, whisking to combine the paste into a smooth sauce.

• 6

  Add the sliced red bell pepper, snap peas, and zucchini to the simmering sauce and cook for 3-4 minutes until tender-crisp.

• 7

  Return the cooked chicken to the skillet and stir in the fish sauce and lime juice to brighten the flavors.

• 8

  In a separate small pan, lightly sauté the cauliflower rice for 3-5 minutes until tender.

• 9

  Divide the cauliflower rice into bowls, top with the creamy chicken curry, and garnish with fresh cilantro.