NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.25 cup chicken bone broth

0.5 cup red bell pepper

0.5 cup zucchini

2 cups cauliflower rice

1 tsp fish sauce

1 tsp lime juice

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and cook until golden brown on all sides.

• 3

  Stir in the green curry paste and cook for 1 minute until the aromatics are toasted and fragrant.

• 4

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

• 5

  Add the sliced red bell peppers and zucchini to the pan, then reduce heat and simmer for 5-7 minutes until the vegetables are crisp-tender.

• 6

  Stir in the fish sauce and lime juice to balance the richness of the coconut milk.

• 7

  Steam the cauliflower rice in a separate pan or microwave until tender and hot.

• 8

  Serve the creamy green curry over the cauliflower rice and garnish with fresh basil leaves.