NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup broccoli florets

0.5 cup red bell pepper

0.25 tsp sea salt

1 tsp fish sauce

0.5 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with sea salt.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides.

• 3

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

• 4

  Pour in the coconut milk and fish sauce, stirring to combine with the curry paste.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, then reduce heat to a simmer.

• 6

  Cover and cook for 5-7 minutes until the vegetables are tender-crisp and the chicken is cooked through.

• 7

  While the curry simmers, lightly steam or sauté the cauliflower rice in a separate pan.

• 8

  Serve the creamy curry over the cauliflower rice and garnish with fresh cilantro.