NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

1 tbsp coconut aminos

0.5 tsp fish sauce

0.5 cup red bell pepper

0.5 cup sugar snap peas

1.5 cup cauliflower rice

1 tbsp lime juice

2 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium-high heat until shimmering.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet.

• 3

  Sauté the chicken for 5-6 minutes until golden brown and cooked through, then push to the side of the pan.

• 4

  Add the green curry paste to the empty space in the pan and stir for 30 seconds until aromatic.

• 5

  Pour in the full-fat coconut milk, coconut aminos, and fish sauce, stirring to incorporate the curry paste.

• 6

  Add the sliced red bell pepper and sugar snap peas to the sauce.

• 7

  Reduce the heat to medium-low and simmer for 5 minutes until the sauce thickens and the vegetables are tender-crisp.

• 8

  While the curry simmers, steam the cauliflower rice in a separate pan or microwave until tender.

• 9

  Stir the fresh lime juice into the curry just before serving to brighten the flavors.

• 10

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