NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup chicken bone broth

0.5 cup red bell pepper

0.5 cup zucchini

1 cup fresh spinach

1 tsp fish sauce

1.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch bite-sized pieces, then season with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, about 5-6 minutes.

• 3

  Push the chicken to one side of the pan and add the green curry paste. Toast the paste for 1 minute until fragrant.

• 4

  Pour in the coconut milk and chicken bone broth, stirring to combine the paste and deglaze the pan.

• 5

  Add the sliced red bell pepper and zucchini. Reduce heat to medium and simmer for 5-7 minutes until the vegetables are tender-crisp and the sauce has thickened slightly.

• 6

  Stir in the fish sauce and fresh spinach, cooking just until the spinach has wilted into the sauce.

• 7

  In a separate small pan, lightly sauté the cauliflower rice for 3-4 minutes until heated through.

• 8

  Spoon the creamy green curry chicken and vegetables over the cauliflower rice and serve immediately.