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 red bell pepper

0.5 cup sugar snap peas

0.25 cup cooked jasmine rice

1 cup cauliflower rice

1 tbsp lime juice

1 tbsp fresh cilantro

1 tbsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season diced chicken breast with sea salt and black pepper, then sear until golden brown.

• 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 and scraping the bottom of the pan.

• 5

  Add the sliced red bell pepper and sugar snap peas, simmering for 5-7 minutes until the vegetables are tender-crisp.

• 6

  In a separate pan, lightly sauté the cauliflower rice for 3 minutes, then toss with the cooked jasmine rice to combine.

• 7

  Stir the lime juice into the curry and serve immediately over the rice blend, garnished with fresh cilantro.