NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp coconut oil

1.5 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup chicken bone broth

1 cup red bell pepper

1 cup zucchini

0.5 cup sugar snap peas

1 tbsp fish sauce

1 tbsp lime juice

0.25 cup fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and sear until lightly browned on all sides.

• 3

  Remove the chicken from the pan and set aside; add the green curry paste to the remaining oil and stir for 1 minute until fragrant.

• 4

  Pour in the coconut milk and bone broth, whisking to combine the curry paste into a smooth sauce.

• 5

  Add the sliced red bell pepper, zucchini, and sugar snap peas to the skillet, simmering for 3 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the skillet along with the fish sauce and lime juice, simmering for another 2-3 minutes until the chicken is fully cooked through and the sauce has slightly thickened.

• 7

  Remove from heat and stir in the fresh cilantro before serving in a shallow bowl.