NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp coconut oil

2 tbsp green curry paste

2 tbsp full-fat coconut milk

0.25 cup chicken bone broth

1 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp fish sauce

1 tsp coconut aminos

1 cup cauliflower rice

1 tbsp fresh cilantro

0.5 whole lime

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté for 4-5 minutes until golden and cooked through, then remove and set aside.

• 4

  In the same pan, add the green curry paste and stir for 1 minute until fragrant to bloom the spices.

• 5

  Whisk in the coconut milk and chicken bone broth, bringing the mixture to a gentle simmer.

• 6

  Stir in the fish sauce and coconut aminos, then add the sliced bell peppers and sugar snap peas.

• 7

  Simmer the vegetables in the sauce for 3 minutes until tender-crisp.

• 8

  Return the chicken to the pan and toss to coat in the creamy sauce.

• 9

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

• 10

  Serve the curry over the cauliflower rice, garnished with fresh cilantro and a squeeze of lime juice.