NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp fish sauce

0.5 tsp coconut sugar

1 tbsp lime juice

1.5 cup cauliflower rice

0.25 cup fresh basil

0.25 tsp sea salt

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season lightly with sea salt.

• 2

  Heat coconut oil in a large skillet over medium-high heat and sear the chicken until golden and just cooked through, then remove and set aside.

• 3

  In the same skillet, add the green curry paste and toast for 1 minute until fragrant.

• 4

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

• 5

  Add the sliced zucchini and red bell pepper to the simmering sauce, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the pan and stir in the lime juice and fresh basil.

• 7

  Steam or sauté the cauliflower rice in a separate pan until tender.

• 8

  Serve the creamy curry over the cauliflower rice and enjoy immediately.